Another Arnott’s family favourite at our place was the Venetian Biscuits. Do you remember those? We bet you do!
If you remember these classic biscuits, then you know how addictive they can be. We think we’ve perfected the recipe and would love for you to give them a try. If you’ve never tasted a Venetian biscuit before, let us describe them to you. These biscuits are buttery, light, and delicate, with a hint of lemon and almond flavour. They’re perfect for dipping into your favourite hot beverage (that was my dad not me 🤣🤣🤣) or enjoying as a sweet snack anytime.”
For the topping, we’ve gone with white chocolate (Barry Callebaut White Velvet to be exact). It’s not quite as sweet as the supermarket brands, but you could use a simple mix of icing sugar and lemon if you wish, and I think they’re still absolutely delicious.
In fact, these are all the toppings we tried. Yep, we did a lot of testing….
- icing sugar and lemon
- icing sugar and passionfruit
- icing sugar and yoghurt
- white chocolate from the supermarket and copha
- white chocolate and yoghurt powder (yeah, I don’t suspect you have that. I got mine from Melbourne food ingredient depot they have loads of cheffie stuff.)
The last one seemed to be the closest, but none of them seemed to have the exact flavour as the Arnott’s original. I suspect that Arnott’s have a clever little flavour up their sleeve, but I’m still thrilled with the results we achieved, and you may find that you prefer another of the icings we tested.
Venetian Biscuit Tips
Add the coconut early because we want to blitz it in your processor. Grinding this down into more of a powder will help with both flavour and crunch. Use finely desiccated, not the moist large stuff, for the best results. Bake them off until they are golden brown and crisp. Just like a bought one. 😉
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- 1 Cookie sheets
- 1 Thermomix or Food Processor
For The Cookie
- 190 grams plain flour
- 90 grams caster sugar
- 40 grams coconut desiccated
- 1 tsp baking powder
- 10 grams vanilla
- 140 grams butter cold cubed
- 40 grams currants
For The Topping
- 100 grams White chocolate
- 10 grams Non-flavoured oil Only if using supermarket compound white chocolate to help thin the chocolate and spread
For The Cookies
- Set the oven to 160 c fan (180 no fan)
- Weigh the flour, caster sugar, cocount and baking powder into the TM bowl and with the MC in place blitz for 10 seconds/speed 9
- Weigh in the butter and vanilla and mix for 5 seconds/speed 5
- Scrape down and lift any butter that may be stuck to the bottom of the bowl and repeat mixing again unit the mix looks like it’s just starting to come together. (10 second/speed 5)
- Weigh in the currents to the Thermomix and mix on reverse speed + 5 for 5 seconds. For a food processor just remove the mix from the bowl, add the currants and mix well by hand.
- The mix will look try at first, don’t panic and the butter slowly comes to room temp it will come together.
- Mould cookies into 20 g balls flatten a little into cookie rounds and place them on a lined baking tray.
- Bake for 12- 15 minutes. until golden brown.
- Remove from the oven and allow to cool on the tray.
For The Topping
- I used Callebaut White Velvet chocolate but read my notes above, you can use whatever suits you best.
Want to know more?
This was just one recipe from the “Iconic Aussie biscuits” eBook
Would you like to learn how to make awesome cookies with your food processor or thermo appliance? Our Perfect Cookies 1 (or 2) Course will make you an expert. Its online, quick, fun and easy.