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.
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.
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.
- Add remaining ingredients and mix.
- 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.
- 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.
- Sandwich together and repeat until all of the biscuits have been filled.
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
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.