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Classic Gluten Free Monte Carlo Biscuits

Those classic Arnott's biscuits have finally been brought back to life with a gluten free twist. Not only are they as delicious as you remember, but so easy to whip up too!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Cookies
Cuisine: Australian
Servings: 10 biscuits


  • 180 grams Unsalted Butter softened
  • 1/2 cup Brown Sugar loosely packed
  • 1 Tbsp Honey
  • 1 Tbsp Golden Syrup
  • 1 Egg
  • 1 1/4 cup Gluten Free Self Raising Flour any brand
  • 3/4 cup Gluten Free Plain Flour any brand
  • 1/2 cup Desiccated Coconut

Biscuit Filling

  • 60 grams Unsalted Butter softened
  • 3/4 cup Icing Sugar CSR brand is GF
  • 1 tsp Full Cream Milk
  • Raspberry Jam


  • Preheat your oven to 180 degrees Celsius and line two trays with baking paper.
  • In a large bowl place the softened butter and brown sugar and beat until pale and fluffy. Add in the honey, golden syrup and egg and beat again, ensuring all the honey and golden syrup are incorporated well.
  • Pop in the flours and coconut and fold together. The mixture will take a little bit to come together and look dry to start with, but just keep mixing and it will get there.
  • Now take a slightly heaped teaspoon of dough and roll it between your palms to create a smooth oval ball. (You'll want to end up with an even amount of balls.) While it's still in the palm of one hand begin to roughly flatten it out and shape it more into an oval. Once flat transfer gently to your prepared trays.
  • Once all of your biscuits are flattened and oval-looking take a fork and run the tines over the tops of the biscuits randomly. Once the tops are all churned up, turn the fork over and pat the rough lines gently to slightly smooth the edges out.
  • Pop straight into a hot oven for 10-15 minutes or until the edges of the biscuits turn a deep golden and the rest a slightly golden colour. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool fully.

Biscuit Filling

  • In a medium bowl combine the softened butter and icing sugar. Beat well until thoroughly mixed and it turns a very pale fluffy colour. Add in the milk and beat roughly again. Set aside.
  • Once the biscuits are cooled fully take the time to match similar sizes up so that you have pairs. Now place a small teaspoon or so of icing onto one biscuit and a similar size dob of raspberry jam onto it's partner. Sandwich the two sides together and continue with the remainder of the biscuits.
  • These delicious morels will keep for up to a week in an air tight container kept at room temperature. Now stop and savour those simple flavours of a biscuit long forgotten!


  • Any basic gluten free flour blend works in this recipe, however as usual I like to use the White Wings Gluten Free Range.
  • This dough will make between 10-20 complete biscuits depending on how big you make them. Keep in mind when rolling the dough, that the biscuits will increase in size.
    A good rule of thumb:
    - a sightly heaped teaspoon will get you a traditionally large biscuit and closer to 20 finished ones.
    - a very heaped teaspoon of dough (more like two teaspoons) will get you an enormous biscuit and only 10 of them, once finished.
    You can of course make them as small or big as you like! Just remember to aim for an even amount of biscuits so that you can sandwich glorious globs of jam and icing between them!