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Venetian Biscuits



68 piece(s)

Venetian Biscuits

  • 250 gram Butter, Chopped
  • 2 tsp vanilla essence
  • 330 grams castor sugar
  • 2 egg
  • 600 grams Self Raising Flour
  • 80 grams Desiccated Coconut
  • 80 grams currants


  • 240 grams pure icing sugar
  • 1/2 tsp vanilla essence
  • 1.5 tsp Butter, softened
  • 5 drops Milk
  • 6
    1h 0min
    Preparation 15min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9

Recipe's preparation

  1. Pre-heat the oven to 180 degrees and line a biscuit tray
  2. Firstly ensure you have icing sugar, if not make this now along with castor sugar if you don't have it.
  3. Add butter to bowl and chop 20 secs speed 5 or until soft enough to add the sugar
  4. Add castor sugar, egg and vanilla and mix
    20 secs speed 4.
    Then insert the butterfly whisk and mix again
    20 secs speed 4.
    It should be light and fluffy, if not, repeat.
    Remove the butterfly whisk
  5. Add flour and mix
    20 secs speed 5,
    it should look like cookie dough. If not, repeat.
  6. Add coconut and currants and mix
    20 secs REVERSE speed 4. You can also tip out into very large bowl and hand mix at this point to finish off.
  7. Roll into small balls about a tablespoon and flatten onto a tray - thin for crispy and thick for chewy
  8. Bake for 11-12 mins or until lightly browned
  9. Once cooled, make icing by adding all the icing ingredients and mixing
    1 min on 37 degrees speed 4.
    You may have to scrape down the bowl half way through and/or repeat.
  10. Spread warm icing over biscuits and enjoy one or two with a cup of tea. (Left over will last in the cupboard for a few weeks in sealed container or freezer in single layers)

Accessories you need

  • Butterfly
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • These biscuits have been 'kid approved'! ...

    Submitted by namz on 26. July 2021 - 05:55.

    These biscuits have been 'kid approved'!
    Based on the previous review I halved the mixture and it made more than enough. (I got 32 biscuits, with 2 tsp of mix per biscuit - though next time I will do 3 tsp per biscuit, as they were a little dry tasting.)
    I'm unsure about the 'drops' of milk in the icing. With a half mixture, I ended up needing 2-2.5 tsp of milk for the icing to come together. The original Venetians have a white choc flavouring icing, so next time I will play around with that.
    I very much appreciated the recipe including the first step of making the caster sugar/icing sugar first. I wish Cookidoo recipes did that!

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  • Yummy biscuits & a super hit with my whole family....

    Submitted by Durko4 on 6. August 2020 - 15:00.

    Yummy biscuits & a super hit with my whole family. My TM5 did have a little trouble mixing as there is a lot of dough so I just removed some & mixed in two batches.

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