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Iced Vovo Biscuits! Delicious biscuits topped with a marshmallow icing, a spread of raspberry jam and a sprinkle of desiccated coconut. These classic Australian biscuits will remind many of their childhoods. They’re oh so sweet and a wonderful treat to enjoy.

Iced Vovo Biscuits


  • Author: Wholesome Patisserie
  • Prep Time: 45min
  • Cook Time: 30min
  • Total Time: 1 hour 15 minutes
  • Yield: 30-35 biscuits 1x

Description

Delicious biscuits topped with a marshmallow icing, a spread of raspberry jam and a sprinkle of desiccated coconut. These classic Australian biscuits will remind many of their childhoods. They’re oh so sweet and a wonderful treat to enjoy.


Ingredients

Scale
  • Biscuits
  • 125g unsalted butter, softened to room temperature
  • 1/2 cup (100g) raw or white caster sugar
  • 1 large egg (approx. 55-60g in shell), at room temperature
  • 1 1/2 cups (225g) plain all purpose flour
  • 1 tsp (5g) baking powder
  • Marshmallow Icing
  • 170g (1 3/4 cups) store-bought pink marshmallows, regular size not mini
  • 2 Tbsp (30ml) room temperature water
  • 1/4 cup (40g) icing/powdered sugar
  • Jam and Coconut
  • 1/2 cup (165g) store-bought raspberry jam
  • 1/3 cup desiccated coconut, extra if needed
  • Equipment
  • Rectangle cookie cutter measuring 6cm length x 4cm width (2 inch x 1.5 inch) or a pizza/flat edge pastry wheel

Instructions

  1. Biscuits
  2. Preheat oven to 180ºC (350ºF). Line a large baking tray baking/parchment paper. Set aside.
  3. In a large mixing bow, using electric hand beaters, or using the bowl of a stand mixer with the paddle attached, add softened butter to the bowl.
  4. 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.
  5. Add egg and beat until incorporated, about 10 seconds.
  6. Sift over flour and baking powder.
  7. 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.
  8. Lightly flour your bench top or a large board.
  9. Transfer dough onto floured surface and lightly knead to bring it together.
  10. Lightly dust a rolling pin with flour.
  11. Roll out dough into a large circle which is 4mm – 5mm (0.5cm) in thickness.
  12. Take a rectangle cookie cutter and cut out biscuits. If you don’t have a rectangle cookie cutter, simply use a pizza/pastry wheel, cut out rectangles as the same measurements as the cookie cutter. Place on lined tray, leaving a small gap between each biscuit. Repeat with remaining dough, re-rolling any excess to cut out more biscuits.
  13. 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.
  14. Remove from oven and allow to cool on tray for 10 minutes.
  15. Transfer them to a wire rack to cool completely.
  16. Marshmallow Icing
  17. In a medium sized pot, add marshmallows and water. Place over a low-medium heat and gently melt, occasionally stirring.
  18. Keep mixing marshmallows until completely melted down and smooth, about 5-10 minutes.
  19. 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.
  20. Take a butter knife and spread about 1 teaspoon worth of marshmallow icing onto a cooled biscuit. Repeat with remaining biscuits.
  21. Set biscuits aside for 10 minutes to allow the icing to firm up slightly. It will still be tacky though.
  22. Jam and Coconut
  23. Place jam in a piping bad fitted with a small round nozzle. Alternatively, spread jam down the centre of each biscuit using a teaspoon.
  24. If using your piping bag, pipe jam down the centre of each biscuit.
  25. Sprinkle coconut over each biscuit.
  26. Set aside to allow to set. The marshmallow icing won’t harden, it will remain somewhat tacky.
  27. Enjoy!
  28. Store in an airtight container, in a dry dark pantry, for 1 week. Store in the refrigerator if it’s too warm in the house and the icing begins to melt.