Iced Vovo Biscuits
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You’ll love this homemade Arnott’s Iced Vovo Biscuits Recipe! Perfectly blending marshmallows, raspberry jam, and desiccated coconut atop a 5-ingredient biscuit base, this Australian childhood favorite is fun and easy to recreate at home!
Iced VoVo Biscuit Recipe
The delightful twist on the traditional iced vovo biscuits is swapping the classic pink fondant for melted pink marshmallows, simplifying the process while keeping the nostalgic flavors.
Instead of the usual two strips of fondant and a strip of raspberry jam, this homemade version involves spreading the melted marshmallows right over the plain biscuit bases, topped with raspberry jam and a sprinkle of desiccated coconut.
It’s an easier, yet equally delicious way to enjoy this iconic Australian treat at home. Perfect for baking enthusiasts looking for a creative yet straightforward recipe!
What is an Iced Vovo?
An Iced Vovo is a popular Australian biscuit that features a plain sweet biscuit base topped with two strips of pink fondant icing, a stripe of raspberry jam down the center, and a sprinkling of desiccated coconut.
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating these bakery style cookies!
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Did Iced Vovos have marshmallow?
Traditionally, Iced Vovos do not contain marshmallow. They are typically made with pink fondant icing. However, some modern variations and homemade recipes might substitute the fondant with marshmallow for a different texture and flavor.
When were Iced Vovos invented?
Iced Vovos were first produced by Arnott’s Biscuits in 1906. They have since become a beloved treat in Australia, often associated with tea time and special occasions.
What other jam flavors work well with Iced Vovos besides raspberry?
While raspberry is traditional, you can experiment with other flavors like strawberry, blueberry, or blackberry. Each brings a unique twist to the classic Iced Vovo flavor profile.
How to store iced vovo 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.
Marshmallow decor at Amazon
Explore Amazon’s wonderful selection of marshmallow-inspired decor and baking accessories, ideal for crafting your Iced Vovo biscuits. From unique marshmallow mugs to decorative wall hangings, Amazon has everything you need to enhance both the creation and presentation of these beloved treats!
Best Australian biscuit recipes
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Iced Vovo Biscuits
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 with parchment paper. Set aside.
- Cream the butter: In a large mixing bowl, use electric hand beaters, or a stand mixer with the paddle attachment, add the softened butter and sugar. Beat on medium-high speed for 1 minute until pale and creamy. Scraping down the sides as needed.
- Add the egg: Beat in the egg until incorporated, about 10 seconds.
- Incorporate dry ingredients: Sift over flour and baking powder. Beat on low speed until the mixture begins to form a soft, crumbly dough.
- Form the dough: Turn off the beaters. Using your hands or a wooden spoon, bring the dough together.
- Roll out the dough: Lightly flour your benchtop or a large board. Transfer the dough onto the floured surface and lightly knead. Dust a rolling pin with flour and roll out the dough to 4-5mm thickness.
- Cut out biscuits: Using a rectangle cookie cutter measuring 6cm length x 4cm width (2 inches x 1.5 inch) or a pizza/pastry wheel and cut out the biscuits. Place on the lined baking sheet, leaving a small gap between each. Repeat with the remaining dough, re-rolling any excess.
- Bake: Bake for 15-20 minutes or until lightly golden around the edges. Start checking at 15 minutes. Allow to cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.
Marshmallow Icing
- Melt marshmallows: In a medium-sized saucepan, combine marshmallows and water. Melt over low-medium heat, stirring occasionally with a wooden spoon or silicone spatula until smooth, about 5-10 minutes.
- Add icing sugar: Turn off the heat. Stir in icing sugar and set aside for 10-15 minutes to thicken. 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.
- Spread icing: Once cooled to a spreadable consistency, use a butter knife to spread about 1 teaspoon of icing onto each cooled biscuit.
Jam and Coconut
- Add jam: Place jam in a piping bag fitted with a small round nozzle and pipe down the center of each biscuit. Alternatively, use a teaspoon to spread the jam.
- Add coconut: Sprinkle desiccated coconut over each biscuit.
- Set: Allow biscuits to set aside for 10 minutes. The icing will remain tacky. Enjoy!
Notes
Nutrition
