A play on Venetian Biscuits

If ever I had a biscuit addiction, Venetians would be part of that –  I cannot remember a time when I did not love these classics, something about dipping them in a hot cup of coffee, the chocolate melting off in your mouth and the hint of coconut is completely addictive and why they never last beyond a day.  It stands to reason that I should learn to make my own from scratch. All natural, remarkably similar in taste and a whole lot yummier. Plus this way the supply is potentially endless. 

 

Ingredients:

140g unsalted butter

100g raw caster sugar

1 teaspoon natural vanilla extract

1 egg

good pinch of sea salt

150g plain flour

6g baking powder

40g desiccated coconut

25g currants

3/4 cup white chocolate calettes or buttons

1 tablespoon vegetable oil (use a light bland tasting one like canola or grapeseed )

Oven temperature: 170 deg C, fan forced.

Method:

Preheat the oven.

Cream together the butter, sugar and vanilla in a bowl. This can be done by hand or using a stand mixer or food processor.

Add the egg and mix in well with the salt.

Sift together the flour and baking powder. Mix this gently into the butter mixture along with the coconut and currants.

Line two baking trays with baking paper. The trays can be greased first to help the paper to stick and stay flat.

Take 1 tablespoon amounts of the biscuit mixture and roll into a ball. Space them on the baking tray to allow room for spreading. Squash each ball flat with your fingers or the back of a fork. 

Bake for 15 minutes or until just golden and crisp.

Allow the biscuits to cool on a rack.

Melt the chocolate in a microwave proof bowl in burst of 20-30 seconds until just melting. Stir to complete the melting process then mix in the oil.

(this can also be melted in a bowl over a double boiler)

Spread the chocolate over the top of the cooled biscuits using a spoon or pastry brush.

Allow to set and enjoy !

 

 

A play on Venetian Biscuits
If ever I had a biscuit addiction, Venetians would be part of that – I cannot remember a time when I did not love these classics, something about dipping them in a hot cup of coffee, the chocolate melting off in your mouth and the hint of coconut is completely addictive and why they never last beyond a day. It stands to reason that I should learn to make my own from scratch. All natural, remarkably similar in taste and a whole lot yummier. Plus this way the supply is potentially endless.
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Ingredients
  1. 140g unsalted butter
  2. 100g raw caster sugar
  3. 1 teaspoon natural vanilla extract
  4. 1 egg
  5. good pinch of sea salt
  6. 150g plain flour
  7. 6g baking powder
  8. 40g desiccated coconut
  9. 25g currants
  10. 3/4 cup white chocolate calettes or buttons
  11. 1 tablespoon vegetable oil (use a light bland tasting one like canola or grapeseed )
Instructions
  1. Preheat the oven.
  2. Cream together the butter, sugar and vanilla in a bowl. This can be done by hand or using a stand mixer or food processor.
  3. Add the egg and mix in well with the salt.
  4. Sift together the flour and baking powder. Mix this gently into the butter mixture along with the coconut and currants.
  5. Line two baking trays with baking paper. The trays can be greased first to help the paper to stick and stay flat.
  6. Take 1 tablespoon amounts of the biscuit mixture and roll into a ball. Space them on the baking tray to allow room for spreading. Squash each ball flat with your fingers or the back of a fork.
  7. Bake for 15 minutes or until just golden and crisp.
  8. Allow the biscuits to cool on a rack.
  9. Melt the chocolate in a microwave proof bowl in burst of 20-30 seconds until just melting. Stir to complete the melting process then mix in the oil.
  10. (this can also be melted in a bowl over a double boiler)
  11. Spread the chocolate over the top of the cooled biscuits using a spoon or pastry brush.
  12. Allow to set and enjoy !
Notes
  1. Oven temperature: 170 deg C, fan forced.
Bakers Twelve http://bakerstwelve.com/

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