Venetians

Venetians

These are not the rich, chocolate coated variety, rather the light, little crispy affair with currants, topped in a fine layer of icing.  I love these and therefore try not to make them too often, for fear of over-indulgence...

 

4 tablespoons butter

¾  cup icing sugar

1 egg white

1 cup plain flour

1 cup self raising flour

1 cup desiccated coconut

½ cup currants

Zest of 1 lemon

1 teaspoon vanilla extract

Pinch of salt

 

Pre-heat the oven to 180°C

 

Cream the butter and sugar, then add the egg white, vanilla and salt and beat very thoroughly.

Add the lemon zest and the flours and combine well, then add the coconut, lastly folding through the currants.

Bring the dough together well and roll into teaspoon sized balls and place on a lined baking tray.  Press the balls flat with a spoon or spatula – flattening the tops neatly.   The biscuits will spread a little, so leave some room between each biscuit.

Bake for 15-20 minutes or until the biscuits are just starting to become golden at the edges.

 

Allow the biscuits to cool completely on a wire rack before icing.

 

For the icing:
½ cup icing sugar

Juice of 1 lemon

1 tablespoon butter, melted

 

Combine enough of the butter and lemon juice to make a very thin, slightly runny, transparent icing.  Beat the icing together well to develop a shine.  Spread on to the biscuits while they are on the rack.  The icing should coat the biscuit, yet allow the currants to show through underneath.