These Thermomix Monte Carlo Biscuits are even better than the store bought variety - I promise! These biscuits are made with just a few simple ingredients and then sandwiched together with a delicious creamy filling and of course raspberry jam and can be ready in less than 40 minutes.
![Thermomix Monte Carlo Biscuits sitting on a white platter.](https://thermobliss.com/wp-content/uploads/2022/09/Monte-Carlos-4.jpg)
These Monte Carlo Biscuits really are simple to put together and they can be ready to enjoy in less than one hour.
Why you will love this recipe:
- Simple ingredients - you most likely have all the ingredients you need sitting in your pantry.
- Freezer friendly - these biscuits can be froze when they are both filled and plain for up to three months.
- Versatile - you can make smaller or larger biscuits than specified, however your cooking time will vary.
![overhead view of Thermomix Monte Carlo Biscuits sitting on a white platter.Thermomix Monte Carlo Biscuits sitting on a white platter.](https://thermobliss.com/wp-content/uploads/2022/09/Monte-Carlos-2.jpg)
Ingredients
- Butter - softened.
- Brown Sugar
- Egg
- Vanilla Extract - you can also use vanilla essence
- Self-raising flour
- Plain flour
- Desiccated coconut - shaved/shredded coconut cannot be used for this recipe as it will change the consistency.
- Raspberry Jam
- Icing Sugar
How to Make Monte Carlos in a Thermomix
Please note you will find the full list of instructions in the recipe card below.
- Combine the butter and sugar into a Thermomix bowl until smooth and creamy.
![Monte Carlo Biscuit mixture in thermomix bowl.](https://thermobliss.com/wp-content/uploads/2022/09/Monte-Carlo-Steps.jpg)
- Add remaining ingredients and mix.
![Monte Carlo biscuit mixture in a thermomix bowl.](https://thermobliss.com/wp-content/uploads/2022/09/Biscuit-mixture-.jpg)
- Bring mixture together on bench until smooth dough. Scoop out mixture and roll into a ball. Slightly press down with back of fork to create pattern before baking.
![baked Monte Carlo biscuits sitting on a black wire rack.](https://thermobliss.com/wp-content/uploads/2022/09/Monte-Carlo-Steps-2.jpg)
- Once the biscuits have completely cooled, make the butter cream, mixture and smear a little on the back of one biscuit and add raspberry jam.
![Putting Monte Carlo Biscuit together, adult holding half of biscuit.](https://thermobliss.com/wp-content/uploads/2022/09/Monte-Carlo-Steps-3.jpg)
- Sandwich together and repeat until all of the biscuits have been filled.
![Monte Carlo biscuit sitting on marble bench top with tray of biscuits in background.](https://thermobliss.com/wp-content/uploads/2022/09/Monte-Carlos-3.jpg)
Tips for Making the BEST Thermomix Monte Carlo Biscuits
- For best results, use butter which is at room temperature.
- To ensure consistency with the size of the biscuits, use a teaspoon to scoop up the mixture.
- You can make the biscuits larger, however the baking time will increase.
- Strawberry jam can be used in place of raspberry.
- These biscuits can be frozen (both filled and unfilled) for up to three months.
- Once filled, store in an airtight container in a cool dry place for up to five days. Please note these biscuits will soften over time.
More Thermomix Biscuit Recipes:
- Thermomix Fairy Biscuits
- Thermomix Ginger Biscuits
- Cornflake Biscuits
- Thermomix Milo Biscuits
- ANZAC Biscuits
- Thermomix Condensed Milk Cookies
- Thermomix Caramel Cookies
- Easy Thermomix Yo Yo Biscuit RecipeThermomix Chocolate Chip Cookies
- Thermomix Sugar Cookies
![Thermomix Monte Carlo Biscuits sitting on a white platter.](https://thermobliss.com/wp-content/uploads/2022/09/Monte-Carlos-6-300x300.jpg)
Thermomix Monte Carlo Biscuits
These Thermomix Monte Carlo Biscuits are even better than the store bought variety - I promise! These biscuits are made with just a few simple ingredients and then sandwiched together with a delicious creamy filling and of course raspberry jam and can be ready in less than 40 minutes.
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Servings: 20 biscuits
Calories: 209kcal
Equipment
- 2 x Baking Trays
- Thermomix
Ingredients
- 185 grams butter
- 90 grams brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 185 grams self-raising flour
- 100 grams plain flour
- 40 grams coconut
Filling
- ½ cup raspberry jam (or other jam)
- 60 grams butter
- ¾ cup icing sugar
- ½ teaspoon vanilla extract
- 2 teaspoon milk
Instructions
- Preheat oven to 180 degrees celsius (fan-forced).
- Line two trays with baking paper.
- Place butter and sugar into Thermomix bowl.
- Mix for 40 seconds, speed 3. Scrape down the sides of the bowl and mix for a further 30 seconds, speed 3 or until smooth and creamy.
- With Thermomix running on speed 3, add egg and vanilla through hole in lid and continue mixing on speed 3 for 30 seconds.
- Add the flours and coconut and select kneading function. Mix for 40 seconds.
- Roll teaspoonfuls of the mixture into balls and place on baking paper lined trays.
- Press a fork lightly over the top of the dough balls.
- Bake in the oven for 12-15 minutes or until lightly golden-brown.
- Remove from oven and leave on the trays for 5 minutes.
- Place onto a wire rack to cool completely.
- To make the buttercream filling, place icing sugar into the Thermomix bowl and mix for 10 seconds on Speed 9 (to remove lumps).
- Add butter, vanilla and milk and mix for 40 seconds on Speed 3.
- Place a teaspoon of jam onto the middle of half of the cookies.
- Add a teaspoon of buttercream on top of the jam.
- Top with another biscuit and press together lightly until the jam and buttercream reach the edges.
- Store in an airtight container.
Notes
- For best results, use butter which is at room temperature.
- To ensure consistency with the size of the biscuits, use a teaspoon to scoop up the mixture.
- You can make the biscuits larger, however the baking time will increase.
- Strawberry jam can be used in place of raspberry.
- These biscuits can be frozen (both filled and unfilled) for up to three months.
- Once filled, store in an airtight container in a cool dry place for up to five days. Please note these biscuits will soften over time.
Nutrition
Calories: 209kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 87mg | Potassium: 42mg | Fiber: 1g | Sugar: 13g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.5mg
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Michelle Jacobsen says
When you say add coconut what sort is it shredded or another type? Thank you
Lucy says
Just desiccated coconut 🙂
Belinda Skellern says
These look great! I love Monte Carlos.