Do you remember eating Arnott’s Monte Carlo biscuits when you were young? Perhaps you still buy them? I have been thinking about all the cakes and biscuits that I associate with Australia and the Monte Carlo came to mind.  We often ate them by separating the two sides and licking the interior, something which I would never do now! ( Well mostly never) The idea of making these in my kitchen gave me a chance to use real raspberries in the creamy interior and make the biscuits a little smaller so that you could enjoy one without it ruining your appetite. You don’t hear people say that very much anymore do you? ” Don’t have another cookie or will ruin your appetite” my mother would say. Everyone seems to be trying to decrease their appetite now.

The biscuits have a lovely crunch and the raspberry interior is so fresh and creamy. I do hope you enjoy the recipe.

I have made so many of them I will have plenty to give away.



  • 250g butter, at room temperature
  • 1 cup brown sugar, firmly packed
  • 2 tsp honey
  • 2 cups self raising flour
  • 1 cup plain flour
  • 2/3 cup custard powder
  • 2/3 cup desiccated coconut
  • ½ cup milk

Biscuit icing/filling:

  • 50g butter, softened
  • ½ cup icing sugar
  • 2 tbsp of frozen squashed raspberries



Preheat oven to 170°C fan-forced

Cream the butter, honey and sugar together until light and creamy.

Sift the flours and custard powder over the top.

Add coconut, and mix together with spatula or spoon until well combined.

Roll mixture into balls, no bigger than a 50 cent piece, and place on greased tray.

Place a fork on the top to make indentations

Bake for 10-15 minutes until bottoms are brown, and tops are golden.  They will still be soft in the center.

Leave to cool.  Set aside.

Make the icing by combining all ingredients and mixing with electric beater or stand beater until well combined and a creamy consistency.

Place like-sized biscuits in pairs and then ice one side, in the center with about ½ cm gap around the edges, put the other side on, and squeeze together to stick.

Store in airtight container for up to a week, or freeze if eating ahead.


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