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    Home » All Posts » Sweet » Thermomix Monte Carlo Biscuits

    Published: Apr 8, 2015 · Modified: Sep 28, 2022 by Lucy ·

    Thermomix Monte Carlo Biscuits

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    Jump to Recipe Print Recipe

    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.

    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.

    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.

    1. Combine the butter and sugar into a Thermomix bowl until smooth and creamy.
    Monte Carlo Biscuit mixture in thermomix bowl.
    • Add remaining ingredients and mix.
    Monte Carlo biscuit mixture in a thermomix bowl.
    • 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.
    • 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.
    • 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.

    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.

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Snacks
    Cuisine: Australian
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 20 biscuits
    Calories: 209kcal
    Author: Lucy & Lauren

    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
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

    Looking for more?

    You can find even more easy recipes in our books and eBooks, browse here.

    ThermoBliss Cookbook full set.

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    Reader Interactions

    Comments

    1. Michelle Jacobsen says

      September 26, 2016 at 8:19 am

      When you say add coconut what sort is it shredded or another type? Thank you

      Reply
      • Lucy says

        September 27, 2016 at 5:33 am

        Just desiccated coconut 🙂

        Reply
    2. Belinda Skellern says

      April 11, 2015 at 8:48 pm

      These look great! I love Monte Carlos.

      Reply

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    Hi, We're Lauren and Lucy! We're two mums who love to cook and want to show you how easy it is to make delicious family meals, baking treats and lunch box snacks in your Thermomix..

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