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Iced Vovo biscuit

Black plate with 5 iced vovo biscuits on it

Yet another Arnott’s biscuit, is the Iced VoVo.  And another one I didn’t like when growing up, but I’ve made a few tweaks, so it’s up on my “Yeah, high five!” list.  For me, what blew it was the coconut.  I hated coconut as a kid.  I chose to leave it off mine, but I suppose you could argue that they’re not really an Iced Vovo without it.  So I’m going to let you choose, coconut or no coconut?

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and also made them around a year ago in Bake Club, but I’ve only just had the chance to post them up.  Thank goodness for the holidays, so I can get around to posting recipes.  We did do a lot more with them, I can’t go into all of that here, as that’s what Bake Club is for. 😉

Do you like Iced Vovos?

We used to make these in our cafe, but this is a batch we made at Bake Club.  They look great, don’t they?  I’m so proud of my bake club members.  They’ve learnt so much from our fortnightly recipe and technique development sessions. The best part is their confidence has gone from “show me the easiest recipe” to “yeah, I’ll have a go at that”!  I love it.

A cooling rack with traditional shaped Iced Vovos on it.
Iced Vovo on a tray to cool
Black plate with 5 iced vovo biscuits on it

Iced Vovo – Thermomix Method

5 from 3 votes

5 stars tells us you love the recipe

becs-table.com.au
Yes, the original, Bec's Apple Pot Cafe – Iced Vovos. Definitely worth a try.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Difficulty Medium
Course Afternoon Tea, Lunch Box Treat, Morning Tea
Cuisine Australian
Servings 18
Method Thermomix

Equipment

  • Thermomix

Ingredients
  

  • 200 g butter
  • 125 g sugar
  • 2 egg yolks
  • 1 pinch baking powder
  • 1 pinch salt
  • 300 g flour
  • 1 tsp Vanilla extract or pistachio or another extract

For The Marshmallow Conventional method: (Do not make this until the cookies have come out of the oven)

  • 15 g powdered gelatine
  • 380 g sugar
  • 1 tsp vanilla or 1/2 vanilla bean seeds
  • water from the tap as in method 165g
  • food dye optional

For Other Topping Ingredients

  • 1/2 cup recipe raspberry jam
  • 45 g desiccated coconut toasted or not (optional)

Instructions
 

For The Biscuit – Thermomix Method

  • Preheat the oven to 170°C fan
  • Weigh all the dry ingredients into the TM bowl with the MC in place mix 3 sec/speed 5
  • Add the cold cubed butter to the TM bowl and mix for 10 sec/speed 5 The mix should look like fine bread crumbs now.
  • Add the yolks and extract and mix again for 5 seconds/speed 5.
  • Tip the contents out onto a sheet of clingfilm bring together, wrap and place in the fridge to chill for around 30 mins if you have the time.
  • Roll the dough to 1/2 cm thick, use a cutter to cut out the desired shapes
  • Bake until golden, approximately 10 – 15 minutes.
  • Remove from the oven and place on a cooling rack while you make the marshmallow.

Black plate with 5 iced vovo biscuits on it

Iced Vovo – Conventional Method

4.50 from 2 votes

5 stars tells us you love the recipe

becs-table.com.au
Yes, the original, Bec's Apple Pot Cafe – Iced Vovos. Definitely worth a try.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Difficulty Medium
Course Afternoon Tea, Lunch Box Treat, Morning Tea
Cuisine Australian
Servings 18
Method Conventional

Ingredients
  

  • 200 g butter
  • 125 g sugar
  • 2 egg yolks
  • 1 pinch baking powder
  • 1 pinch salt
  • 300 g flour
  • 1 tsp Vanilla extract or pistachio or another extract

For The Marshmallow Conventional method: (Do not make this until the cookies have come out of the oven)

  • 15 g powdered gelatine
  • 380 g sugar
  • 1 tsp vanilla or 1/2 vanilla bean seeds
  • water from the tap as in method 165g
  • food dye optional

For Other Topping Ingredients

  • 1/2 cup recipe raspberry jam
  • 45 g desiccated coconut toasted or not (optional)

Instructions
 

For The Biscuit – Conventional Method

  • Preheat oven to 180°c
  • Cream butter and sugar in a stand mixer use a paddle attachment until light and fluffy
  • Add yolks, one at a time and the vanilla
  • Fold in the sifted dry ingredients
  • Wrap in glad wrap and rest in the fridge for an hour or so.
  • Roll the dough to 1/2 cm thick, use a cutter to cut out the desired shapes
  • Bake until golden, approximately 10 – 15 minutes.
  • Allow to cool on a wire rack.

For the Marshmallow – Conventional Method

  • In the bowl of an electric mixer sprinkle the gelatine over 2/3 cup cold water and leave to bloom.
  • Put the sugar into a pan with enough water to make a slurry, then cook to softball stage (120°c) without stirring. Pour the hot sugar over the gelatine, add the vanilla and a drop of pink colour if you like.
  • Whip the whisk attachment until thick, and the marshmallow holds its shape, using approximately 8 – 10 minutes. Use immediately.

Why not round iced Vovos?

See, no coconut 🙂  They look cute, don’t they?  The girls did a brilliant job.

Round Iced Vovo Biscuits.
There are many variations possible with an iced vovo

Want to know more?

Another biscuit my Nan would make were Monte Carlo biscuits

Or, maybe you’d like to learn how to make Macarons.

Macarons Class tm and stand

9 Comments

  1. Looks perfect for my Australia Day luncheon. Could the base or both the base and topping be made in advance and frozen until served at a later date?

    1. You could freeze the raw cookie dough and bake it closer to the date. I don’t think you would be able to freeze the toppings, as I believe the marshmallow would become watery, but I have to admit, I haven’t tested it.

  2. Hi a couple of questions can I use gelatine powder and to get the rectangle shape did you cut by hand or cutter
    Thx

    1. Hey Francesca,

      Yes, you can use gelatine powder. We made them in 3 different bake club meetings, hence the three different images. One used a rectangular cutter with a scalloped edge, another was with a round cutter with a scalloped edge and another was just cut into rectangles. When you cut the biscuits press down on the knife to make the incisions rather than drag the knife and you’ll get a better edge.

      Happy Baking. 😉

5 from 3 votes (3 ratings without comment)

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