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Iced Vovo Recipe

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This homemade Arnotts Iced Vovo Recipe is simple and topped with marshmallows, raspberry jam and desiccated coconut on a 5-ingredient biscuit base. Popular in Australia, these childhood favourite iced vovos are fun to create at home!

Image of iced vovos on a serving rack

What Are Iced Vovo’s?

Iced Vovos are created with plain biscuits and traditionally topped with two strips of pink fondant icing and a strip of raspberry jam down the middle and finished off with a sprinkle of desiccated coconut.

I say traditionally because in this recipe I’m sharing with you, I’ve covered the top of each biscuit with melted down pink marshmallows instead of pink fondant.

Instead of piping two strips like the Arnotts Iced Vovos you purchase in the supermarket, you only need to spread the marshmallows over the biscuits. t’s a lot easier this way, trust me.

Macro shot of the biscuits showing the three toppings

Marshmallow Or Fondant Icing?

If you’re a seasoned consumer of iced vovo biscuits, you may say the Arnotts version, the brand that manufactures iced vovo biscuits, are made with marshmallow as the icing and not regular fondant. 

Plain fondant is created with icing sugar, egg whites, and food coloring. 

I decided to dig a little deeper and found Arnotts facebook group where people were asking Arnotts why they changed the pink icing from marshmallow to a thinner fondant icing. 

Then I researched iced vovo recipes and came across the recipe from Arnotts themselves and guess what, they made a regular fondant icing for their biscuits, not a regular pink fondant. Interesting right?

Why You Will Love This Recipe

  • Quick 5-ingredient biscuit base. 
  • Easy marshmallow icing that you only need to spread over each biscuit as opposed to piping two strips. 
  • This iced vovo recipe is fun to create at home for kids and adults to enjoy. 

If you love baking biscuit and cookie recipes with berry jam, try my Strawberry Jam Thumbprint Cookies.

Try your hand with more popular Australian biscuits such as these Yo Yo Biscuits, Garibaldi Biscuits, Homemade Chocolate Wheatens and my Kingston Biscuits.

A bite taken out of one iced vovo biscuit

Ingredient Notes & Substitutions

Unsalted butter to create your buttery and crunchy plain biscuits. 

Caster sugar adds sweetness and contributes to the texture of these biscuits. Sugar also adds crunch and helps the biscuits to brown during baking. 

Egg contributes to the structure and works along side the baking powder to aerate and leaven the biscuits. 

Plain all purpose flour as the foundation to your biscuits and creates structure. 

Baking powder as the leavening agent and allows the biscuits to puff up slightly. 

Pink marshmallows are melted down to create the pink icing. 

Water to help the marshmallows melt down. 

Icing sugar to create a marshmallow fondant icing. 

Raspberry jam to pipe down the middle of each biscuit, so delicious with the marshmallow icing. 

Desiccated coconut to sprinkle on top. 

How To Make Iced Vovo Biscuits

1) In a large mixing bowl, using electric hand beaters, or using the bowl of a stand mixer with the paddle attached, add softened butter to the bowl. Beat butter for a few seconds to break it up. 

2) Add sugar and beat with the butter for 1 minute until pale and creamy. Scraping down the sides as needed. 

Process image showing the butter being creamed with the sugar

3) Add egg and beat until incorporated, about 10 seconds. 

Beating in the gg to the creamed butter and sugar.

4) Sift over flour and baking powder. Beat until incorporated and it begins to form a soft crumbly dough. Turn off the beaters and using your hands or a wooden spoon/spatula, bring the dough together. 

Sifting over the flour mixture and beating it through the cream mixture to create a soft dough.

5) Roll out the dough into a large circle that is 4mm – 5mm (0.5cm) in thickness. 

6) Take a rectangle cookie cutter and cut out biscuits. If you don’t have a rectangle cookie cutter, simply use a pizza/pastry wheel, and cut out rectangles with the same measurements as the cookie cutter. Place on the lined tray.

Rolling out the dough and cutting out the rectangles.

7) Bake for 15-20 minutes or until lightly golden around the edges. Check them at 15 minutes as some biscuits can bake faster than others. 

Rectangles on baking tray ready to bake.

8) In a medium-sized pot, add marshmallows and water. Place over a low-medium heat and gently melt, occasionally stirring. Keep mixing marshmallows until completely melted down and smooth, about 5-10 minutes. 

Melting down the pink marshmallows

9) Turn off heat, add icing sugar, and mix until well combined. Set aside for 10-15 minutes to cool down and thicken up. You want the consistency to thicken as it’s easier to spread over the biscuits. Not too runny, wait until it’s a spreadable consistency. 

Stirring the icing sugar through the melted marshmallow

10) Take a butter knife and spread about 1 teaspoon worth of marshmallow icing onto a cooled biscuit. Repeat with remaining biscuits. 

11) Place jam in a piping bag fitted with a small round nozzle and pipe jam down the center of each biscuit. Alternatively, spread jam down the center of each biscuit using a teaspoon. 

12) Sprinkle coconut over each biscuit. Set aside to allow to set. The marshmallow icing won’t harden, it will remain somewhat tacky. Enjoy!

Icing the biscuits with the marshmallow, jam and coconut

Recipe Tips For Perfect Iced Vovo Biscuits

For your biscuits, ensure your butter and egg is at room temperature before making your dough. This helps all of your ingredients to blend together seamlessly. 

Be patient whilst melting down your marshmallows, they do take around 5-10 minutes to become smooth. When they do, turn off the heat and set it aside for a further 10-15 minutes so it can firm up slightly. This makes it easier for you to spread it onto your biscuits.

If the icing is too thin, it will just spill off. You’re looking for a spreadable consistency for your marshmallow icing before you spread it over your biscuits. 

You can either pipe your jam down the centre of your biscuits using a piping bag or use a spoon. Either will work and if you’re not too concerned about the appearance of your icing, it doesn’t matter.

If you’re making them for a party and they’ll be on display, you might want to pipe the jam so they look extra pretty!

The marshmallow icing won’t completely set/harden, it will still remain a little tacky. 

Close up side image of iced biscuits

How To Store

Store iced vovo biscuits in an airtight container, in the pantry at room temperature for up to 1 week. 

Store iced vovos in the refrigerator during the summer months if your home is humid as the icing can begin to melt off. 

FAQ’s

Do Iced VoVos have marshmallow icing?

Yes, this iced vovo recipe uses melted pink marshmallows mixed with icing sugar as it’s icing.

My marshmallow icing is too thin to spread.

Let your melted marshmallow sit for 10-15 minutes until it thickens up slightly to a consistency that is spreadable. The longer it sits, the thicker it will get.

Do I have to pipe the raspberry jam on?

No, you can use a teaspoon to place the raspberry jam on top of the marshmallow icing.

Overhead image of the iced vovo biscuits with raspberry jam

Related Recipes

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Iced Vovo Recipe Featured Image

Iced Vovo Recipe

Samantha Pickthall
Homemade Arnotts Iced Vovo Biscuits topped with marshmallows, raspberry jam and desiccated coconut on a 5-ingredient biscuit base.
5 from 4 votes
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine Australian
Servings 30 biscuits
Calories 112 kcal

Equipment

  • Rectangle cookie cutter measuring 6cm length x 4cm width (2 inches x 1.5 inch), or a pizza/flat edge pastry wheel

Ingredients
 
 

Biscuits

  • 125 g unsalted butter, softened to room temperature
  • 1/2 cup golden or white caster sugar
  • 1 large egg, at room temperature, weighing approx. 55-60g in shell
  • 225 g (1 1/2 cups) plain all purpose flour scoop & leveled
  • 1 tsp baking powder

Marshmallow Icing

  • 1 3/4 cup store-bought pink marshmallows, regular size not mini
  • 2 Tbsp room temperature water
  • 1/4 cup icing/powdered sugar

Jam and Coconut

  • 1/2 cup store-bought raspberry jam
  • 1/3 cup desiccated coconut, extra if needed

Instructions
 

Biscuits

  • Preheat oven to 180ºC (350ºF). Line a large baking tray baking/parchment paper. Set aside.
  • In a large mixing bowl, using electric hand beaters, or using the bowl of a stand mixer with the paddle attached, add softened butter to the bowl.
  • Beat butter for a few seconds to break it up. Add sugar and beat with the butter for 1 minute until pale and creamy. Scraping down the sides as needed.
  • Add egg and beat until incorporated, about 10 seconds.
  • Sift over flour and baking powder.
  • Beat until incorporated and it begins to form a soft crumbly dough. Turn off the beaters and using your hands or a wooden spoon/spatula, bring the dough together.
  • Lightly flour your bench top or a large board.
  • Transfer dough onto a floured surface and lightly knead to bring it together.
  • Lightly dust a rolling pin with flour.
  • Roll out the dough into a large circle that is 4mm – 5mm (0.5cm) in thickness.
  • Take a rectangle cookie cutter and cut out biscuits. If you don’t have a rectangle cookie cutter, simply use a pizza/pastry wheel, and cut out rectangles with the same measurements as the cookie cutter. Place on the lined tray, leaving a small gap between each biscuit. Repeat with remaining dough, re-rolling any excess to cut out more biscuits.
  • Bake for 15-20 minutes or until lightly golden around the edges. Check them at 15 minutes as some biscuits can bake faster than others.
  • Remove from oven and allow to cool on the tray for 10 minutes.
  • Transfer them to a wire rack to cool completely.

Marshmallow Icing

  • In a medium-sized pot, add marshmallows and water. Place over a low-medium heat and gently melt, occasionally stirring.
  • Keep mixing marshmallows until completely melted down and smooth, about 5-10 minutes.
  • Turn off heat, add icing sugar, and mix until well combined. Set aside for 10-15 minutes to cool down and thicken up. You want the consistency to thicken as it’s easier to spread over the biscuits. Not too runny, wait until it’s a spreadable consistency.
  • Take a butter knife and spread about 1 teaspoon worth of marshmallow icing onto a cooled biscuit. Repeat with remaining biscuits.
  • Set biscuits aside for 10 minutes to allow the icing to firm up slightly. It will still be tacky though.

Jam and Coconut

  • Place jam in a piping bag fitted with a small round nozzle and pipe jam down the center of each biscuit. Alternatively, spread jam down the center of each biscuit using a teaspoon.
  • Sprinkle coconut over each biscuit.
  • Set aside to allow to set. The marshmallow icing won’t harden, it will remain somewhat tacky.
  • Enjoy!

Notes

Ensure your butter and egg is at room temperature before making your dough. This helps all of your ingredients to blend together seamlessly.
Be patient whilst melting down your marshmallows, they do take around 5-10 minutes to become smooth.
To make the marshmallow icing thicker, allow it to sit aside for longer. The longer it sits, the thicker it will get which makes it easier to spread onto the biscuits.
Store iced vovo biscuits in an airtight container, in the pantry at room temperature for up to 1 week.
Store iced vovos in the refrigerator during the summer months if your home is humid as the icing can begin to melt off.

Nutrition

Calories: 112kcalCarbohydrates: 18gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 9mgPotassium: 34mgFiber: 1gSugar: 10gVitamin A: 112IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword iced vovo, iced vovo biscuits, jam, marshmallow
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5 from 4 votes (4 ratings without comment)

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