Arnott's opens recipe vault to ease isolation

In what many would say was a highlight of iso and social distancing, Arnott’s have kicked off a campaign to reveal recipes of some of its favourite biscuits. First up is the Monte Carlo.

The company says its “Arnott’s Big Recipe Release” was in response to the pandemic lock-downs, which fuelled a 300 per cent spike in baking-related internet searches; have seen consumers stockpile enough flour for 65 days; and a 65 per cent increase in the volume of sugar purchases.

Arnott’s culinary chef Vanessa Horton said she knows how important Arnott’s biscuits are to Australians.

“I’ve personally adapted and tested each of the “secret” recipes we’re revealing to the public, so they can find new ways to come together and share a biscuit, in this time of need,” Horton said.

The recipes have been adapted for home cooking. Arnott's Monte Carlo features vanilla cream and jam between two coconut and honey biscuits.

The campaign is a first in the company’s history, with the recipe for one of its iconic biscuits to be released every week until social distancing regulations are lifted.

Arnott's Monte Carlo 

Ingredients

Biscuits

• 125gm butter, softened
• ½ cup (125g) caster sugar
• ½ tsp finely grated lemon rind
• 1 tsp vanilla essence
• 2 tbsp golden syrup
• 1 egg
• 40g desiccated coconut
• 1½ cups (240g) plain flour

Cream

• 60g butter
• ¾ cup (150g) pure icing sugar
• 2 tsp milk
• Raspberry jam

Method

1. Preheat oven to 170°C.
2. Line a baking sheet with baking paper.
3. 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.
4. Place half the dough mixture on a piece of baking paper and wrap to form a log. Repeat with remaining dough mixture.
5. 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 minutes or until golden.
6. Allow to cool on tray for 5 minutes then place on a cooling rack to cool.
7. For the cream filling, place butter, sugar and milk in a medium bowl and beat until light and fluffy.
8. Sandwich cooled biscuits with jam and cream.