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Monte Carlo biscuits are an Australian sweet biscuit that has been manufactured since 1926 by Arnott’s Biscuits Holdings. For more Cake Recipes you can also check out: Black Forest Cake In Pressure Cooker , Choco Lava Cake Recipe , Chocolate Cake Recipe In Pressure Cooker.
For more Cake Recipes you can also check out: Black Forest Cake In Pressure Cooker , Choco Lava Cake Recipe , Chocolate Cake Recipe In Pressure Cooker. It is a cream biscuit and each biscuit consists of two biscuit layers sandwiching a creamy filling, while many such biscuits are molded to a design both sides of the Monte Carlo biscuit are rough.
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.
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.
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