Everyone is using self-isolation as a time to explore things they’re interested in.
Some people have been diving into a good read, others have been pushing themselves with at-home workouts. Some people have been chopping or dying their hair, others have been exploring baking and cooking.
If you’re in the latter category then you might be interested in a new recipe that has made its way to the internet.
Biscuit legends Arnott’s has unveiled its top secret ingredients and methods at creating the perfect Monte Carlo.
According to the company, it should only take you 10 minutes to get everything prepped and then 14 minutes to bake to perfection.
What you’ll need for the biscuit part:
- 125gm butter, softened
- ½ cup (125g) caster sugar
- ½ tsp finely grated lemon rind
- 1 tsp vanilla essence
- 2 tbsp golden syrup
- 1 egg
- 40g desiccated coconut
- 1½ cups (240g) plain flour
- 60g butter
- ¾ cup (150g) pure icing sugar
- 2 tsp milk
- Raspberry jam
Now, here’s how you put all those things together to make a Monte Carlo.
Preheat oven to 170°C and line a baking sheet with baking paper.
Arnott’s said in a statement: “In a medium mixing bowl place butter, sugar, lemon rind, vanilla and golden syrup. Beat for approx. one minute. Add egg and beat for a further minute. Do not overbeat. Stir in sifted flour and coconut until well combined.
“Place half the dough mixture on a piece of baking paper and wrap to form a log. Repeat with remaining dough mixture.
“Place in refrigerator for 15 minutes or until slightly firm. Using a serrated knife, cut into 8mm slices. Place on the baking sheet and bake for 14 minutes or until golden.
“Allow to cool on the tray for five minutes then place on a cooling rack to cool.
“For the cream filling, place butter, sugar and milk in a medium bowl and beat until light and fluffy.
“Sandwich cooled biscuits with jam and cream.”
We’ve been warned that Arnott’s is set to release more recipes in good time, so if you’re not a fan of the Monte Carlo or you just sucked at this one, there will be better times ahead.