Iced Vovo Biscuits
These homemade Arnott's Iced Vovo Biscuits have marshmallows, raspberry jam, and coconut on a 5-ingredient base!
Servings 30 biscuits
Calories 112kcal
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
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: 112kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 9mg | Potassium: 34mg | Fiber: 1g | Sugar: 10g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg