Monte Carlo Biscuits: Classic Recipe

Monte Carlo biscuits are a beloved Australian classic: two buttery oat biscuits sandwiched with a light vanilla cream and a raspberry jam center. The combination of crisp, crumbly cookies, sweet jam, and fluffy cream makes them an irresistible treat for afternoon tea or a lunchbox favorite. This recipe delivers the authentic flavor and texture of the originals, using simple ingredients you likely already have.

Ingredients

• 1 cup (150 g) all-purpose flour
• 1 cup (90 g) rolled oats (not instant)
• 1/2 cup (100 g) brown sugar, firmly packed
• 1/2 cup (115 g) unsalted butter, softened
• 1 tablespoon golden syrup or honey
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/2 cup (160 g) raspberry jam (or your favorite flavor)
• For the cream filling:
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed)

Instructions

1. Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, oats, brown sugar, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter, golden syrup (or honey), and vanilla extract until creamy. Add the egg and beat until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. The dough will be slightly crumbly but should hold together when pressed.
5. Roll the dough into small balls, about 1 tablespoon (15 g) each. Place them on the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Flatten each ball slightly with the back of a fork to create a crisscross pattern.
6. Bake for 10–12 minutes, or until the edges are lightly golden. The centers will still look slightly soft—that’s okay. Remove from the oven and let the biscuits cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
7. While the biscuits cool, make the cream filling. In a bowl, beat the softened butter until smooth. Gradually add the powdered sugar and vanilla, beating until light and fluffy. Add milk, one tablespoon at a time, until the filling is spreadable but holds its shape.
8. Once the biscuits are completely cool, spread a small amount of jam (about 1/2 teaspoon) on the flat side of one biscuit. Top with a dollop of cream filling, then sandwich with another biscuit, flat sides together. Repeat with the remaining biscuits.
9. Store the assembled Monte Carlo biscuits in an airtight container. They taste even better the next day after the flavors meld.

Tips

• Use quick oats for a finer texture: If you prefer a smoother biscuit, pulse the rolled oats in a food processor for a few seconds before adding them to the mix. This will make the biscuits less rustic and more like the store-bought version.
• Don’t overbake: The biscuits will firm up as they cool. Overbaking will make them dry and hard. Pull them out when the edges just start to color.
• Chill the dough if too sticky: If the dough is too soft to handle, refrigerate it for 15–20 minutes before rolling. This makes it easier to shape and prevents spreading.
• Jam choice: Raspberry is classic, but strawberry or apricot jam also work beautifully. Use a good-quality jam with visible fruit for the best flavor.

Serving Suggestions

Monte Carlo biscuits are perfect for afternoon tea, coffee breaks, or as a sweet treat in lunchboxes. Serve them on a platter alongside a pot of black tea or a glass of cold milk. For a festive touch, dust the tops with a little powdered sugar before serving.

Variations

• Chocolate Monte Carlos: Swap the vanilla cream for a chocolate buttercream (add 2 tablespoons cocoa powder to the filling) and use chocolate-hazelnut spread instead of jam.
• Lemon Curd Version: Replace the raspberry jam with lemon curd for a tangy twist. The bright citrus flavor pairs wonderfully with the buttery oat biscuits.
• Vegan Option: Use plant-based butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in both the biscuit and filling. Use maple syrup instead of golden syrup. The texture will be slightly different but still delicious.

Storage and Reheating

Store assembled Monte Carlo biscuits in an airtight container at room temperature for up to 5 days. They actually improve after a day as the jam and cream soften the biscuits slightly. If you want to keep them longer, freeze the unassembled biscuits (without jam or cream) for up to 3 months. Thaw at room temperature, then assemble when ready to serve. The filled biscuits can also be frozen, but the cream may become slightly grainy upon thawing.

Frequently Asked Questions

Can I use quick oats instead of rolled oats? Yes, quick oats will work and will give a finer, more uniform texture. The biscuits will be slightly less chewy but still delicious.

Why did my biscuits spread too much? This can happen if the butter is too soft or if the dough was not chilled. Make sure to use softened (not melted) butter and chill the dough if it feels sticky. Also, be sure to space them adequately on the baking sheet.

Can I make these biscuits gluten-free? Yes, use a 1:1 gluten-free all-purpose flour blend. Oats are naturally gluten-free, but ensure they are certified gluten-free if you have celiac disease. The texture will be slightly more crumbly.

How do I get the cream filling perfectly smooth? Make sure the butter is truly softened to room temperature. Beat it for a couple of minutes before adding the sugar, and sift the powdered sugar to avoid lumps. Add milk gradually until you reach the desired consistency.

Can I use a different jam? Absolutely. Strawberry, blackberry, or even orange marmalade are all great choices. Just avoid very runny jams, as they can make the biscuits soggy.

Do I need to refrigerate the finished biscuits? No, they keep well at room temperature in an airtight container for up to 5 days. Refrigeration can dry them out. If you live in a very warm climate, you may want to refrigerate them to prevent the cream from softening too much, but bring them to room temperature before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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