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.
140g unsalted butter
100g raw caster sugar
1 teaspoon natural vanilla extract
good pinch of sea salt
150g plain flour
6g baking powder
40g desiccated coconut
3/4 cup white chocolate calettes or buttons
1 tablespoon vegetable oil (use a light bland tasting one like canola or grapeseed )
Preheat the oven to 170 deg C, fan forced.
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 !