Hello everyone it's been so long since i've posted, sorry if there is anyone out there who follows by blog- please be someone...
Anyways last night i decided i really wanted to try this recipe from the womens weekly called vanilla and current cookies with a frosting. I then realised they were my favourite biscuit in the world (well favourite packet biscuit which are arnotts venetians). The other reason i decided to make them was because they remind me of broken hill (especially of min who also has a love for venetians). So here is my recipe (actually stolen from the womens weekly and since it was so perfect- i didn't modify them). The only thing i would have done differently was to make then thinner so they are cruncher rather than a soft cookie (which is what happened to mine).
Christines (stolen from the womens weekly) venetians:
Ingredients:
Cookie:
125g butter softened
splash vanilla essence
165g castor sugar
1 egg
300g self raising flour
40g desiccated coconut
40g dried currents
Icing:
240g pure icing sugar
splash vanilla essence
1.5 teaspoons butter softened
splash of milk
Method:
Preheat oven to 180 degrees Celsius fan forced, line a cookie tray with gladbake.
Cream butter, sugar, egg and vanilla essence till light and fluffy in a mixer.
Add flour and mix with a wooden spoon till incorporated- it will look like a cookie dough.
Add coconut and currents and mix to combine.
Roll into small balls (about a tablespoon) and flatten onto tray (make then quite thin if you want them crispy and thicker if you want a chewy cookie).
Bake for about 12 minutes or until lightly brown.
Prepare icing:
Add the butter and vanilla to the icing and mix with a fork till it looks crumbly. Add milk until a very thick paste forms.
Using a double boiler technique (like melting chocolate), melt the icing till its spreadable.
Spread over cookies and let the icing set and the cookie cool.
Enjoy them with a cup of tea or coffee or on its own as i did!
Anyways i plan on posting a lot more since i am making a baby shower cake this weekend for my cake buddy jenny (pressure's on since she is an amazing cake decorator also). So stay tuned for me baby shower cake which i am very excited about. I also thought i'd post pics from christmas of the gingerbread house i made and the christmas cupcakes which were a red velvet cupcake with white chocolate ganache covered in thin fondant. It was so much fun making the gingerbread house but for next time i will remember to make it shorter (since it almost toppled over- the first thing i said on christmas morning was 'is it still standing'). The recipe for the gingerbread was perfect for the house since it was a firm cookie from bourke st bakery's cookbook. Oh how i loved christmas...
The aftermath- once kids see sweets...
The cupcakes-
Thanks for the venetian recipe! I'll be trying it out next weekend as it's my husband's favourite biscuit :)
ReplyDeleteThank you, thank you, thank you! They used to be my favourite biscuit in the whole world, but because I was diagnosed with coeliacs I can't eat them! :( I have been searching everywhere trying to find a way to make them gluten free, but all the recipes I could fine all talked about these 3 layer biscuits of different colours!!!! I am so going to try this recipe using GF self raising flour - for those who don't know, you cut the quantity of wheat flour by approx 1/4 when you substitute GF flour! So happy now!
ReplyDeleteMmmm I just ate an arnotts venetian then googled a recipe and this came up! Well done you- they look great and I am going to make them! Incidentally I am from Broken Hill too- they must be a BH biscuit!!!
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