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Published May 1st 2020
The secret recipe is out
To keep us all amused at home Arnott's have released the secret recipes for our favourite biscuits. A chance to use up some of the flour in our pantries.
This is the first time in history, Australians will be able to bake the classic cream and jam biscuits in their own kitchens. You could whip up a batch in 24 minutes. The perfect companion for that afternoon cuppa.
These Australian sweet biscuits have been manufactured since 1926. Although factory automation began in the 1950s.
Of course, they are unlikely to turn out as uniform as the factory produced items. But you can bring your own flair and baking style - they'll be full of the fun and memories where you remember the time you baked a delicious Arnott's creation.
Photo credit Arnotts
And it's likely we will now enjoy our Arnott's biscuits more than ever now that we see the ingredients and work that goes into them.
ARNOTT'S MONTE CARLO Prep time: 10 mins
Cook time: 14 mins
125g butter, softened
½ cup (125g) caster sugar
½ tsp finely grated lemon rind
1 tsp vanilla essence
2 tbsp golden syrup
40g desiccated coconut
1½ cups (240g) plain flour
¾ cup (150g) pure icing sugar
2 tsp milk
Preheat oven to 170°C.
Line a baking sheet with baking paper.
In a medium mixing bowl place butter, sugar, lemon rind, vanilla and golden syrup. Beat for approx. 1 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 baking sheet and bake for 14 mins or until golden.
Allow to cool on tray for 5 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.