Georgia Barnes Monte Carlo Biscuit Recipe MasterChef


This is the ultimate crowd-pleasing afternoon tea. I made this super quick sweet-treat on MasterChef during a Marco Pierre-White immunity challenge. We were asked to make the perfect morsel to have with a good ol’ cuppa. I not only won the challenge, but won a mass following of home cooks trying them out for themselves. These flavours take me straight back to my childhood where I made the traditional monto-carlo biscuits many times with my beautiful Grandma, Mama – coconut shortbread biscuits, mock-cream and raspberry jam.  I remember waiting ever so patiently for the biscuits to completely cool before putting them together and then sitting down to eat them together, always with a cup of sweet milky-tea. These are easily made in 30 minutes and I especially love my very quick homemade jam!

Georgia Barnes Monte Carlo Biscuit Recipe Baking MasterChef

Coconut Biscuits

  • 1 cup self-raising flour
  • 1 cup desiccated coconut
  • 1 cup caster sugar
  • 100g butter, melted
  • 1 egg, lightly whisked
  • 1 tsp organic vanilla bean paste or vanilla essence

Raspberry Jam

Georgia Barnes Monte Carlo Biscuit Recipe MasterChef Raspberry
  • 200g raspberries
  • ½ cup caster sugar

Chantilly Cream

  • 300ml thickened cream
  • 3 tbs icing sugar
  • 1 tsp organic vanilla bean paste or vanilla essence


  • Mint leaves
  • 70g fresh raspberries
  • Icing sugar
  1. Preheat oven to 180C.
  2. To make the biscuits, place flour, coconut and sugar in a bowl and stir to combine. Add melted butter, egg and vanilla and stir to combine. Place spoonfuls of mixture on a lined baking tray and place in the oven to bake until golden, about 10 minutes. Remove from oven and leave on tray to cool.
  3. Meanwhile, to make the jam, place raspberries and sugar in a saucepan and set over medium high heat. Cook, stirring occasionally, until raspberries have released their juices. Add a splash of water if the jam is catching on the bottom of the saucepan. Continue cooking until raspberries have broken down and mixture has reduced. Remove from saucepan and set aside.
  4. To make the chantilly cream, place cream in a bowl and whisk to form soft peaks. Add sugar and vanilla and whisk until well combined. Set aside.
  5. To make the monte carlos, spread jam on half the biscuits. Top with a raspberry and a dollop of Chantilly cream. Sandwich the filling with the remaining biscuits. Garnish with a small amount of cream, mint, raspberries and a dusting of icing sugar.