Homemade Iced Vovo Biscuits

Name: Iced Vovo Biscuits
Prep time: 20 min
Cook time: 10 min
Total time: 90 min
Ingredients: 170 g (3/4 cup) unsalted butter (room temperature); 150 g (3/4 cup) caster sugar; 1 egg (large, room temperature); 2 tsp vanilla extract; 300 g (2 cups) plain flour; 1/2 tsp baking powder; pinch of salt; 100 g pink marshmallows (approx 18 regular size); 30 g butter; 50 g (1/3 cup) icing sugar; 65 g (3/4 cup) desiccated coconut; 1/3 cup raspberry jam (slightly warmed)

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These Iced Vovo biscuits are a delicious take on the iconic Aussie biscuit! Crunchy golden biscuits topped with pink marshmallow fondant icing, raspberry jam and sprinkling of coconut.

Taking just 20 minutes to prepare, they are SO much fun and guaranteed to put a smile on everyones face!

A number of iced vovo biscuits on a wire cooling rack.

The old-school Iced Vovos with their crumbly biscuit base and fluffy marshmallow top, with a strip of raspberry jam and sprinkling of desiccated coconut, are a childhood favourite that still continues to please!

Alongside my mini marshmallow tarts, and marshmallow cookies, these classic crowd pleasers are perfect for kids parties and bake sales, and make a fun after-school treat!

Just like my other classic Australian recipes the Wagon Wheel marshmallow slice, Monte Carlo biscuits, Yo Yo biscuits, hedgehog slice, and lemon coconut slice, these iced vovo biscuits are as popular as ever, and loved by all ages!

A close up of sweet cookies on a white cake stand.

Why You're Going To Love This Recipe

Simple ingredients - iced vovo biscuits are made with basic pantry ingredients.
Versatile - these cute marshmallow cookies are perfect for parties, bake sales, morning tea and lunch boxes!
Crowd pleaser - iced vovo biscuits are such a popular classic with both adults and kids alike!
Conventional and Thermomix - both methods are written in the recipe card at the end of the post.

What You Need

This easy iced vovo biscuits recipe is made with basic ingredients - in fact, you may already have them in your kitchen!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Butter - I recommend using unsalted butter in this recipe. If you use salted butter then omit the pinch of salt. Use butter softened to room temperature.
Caster sugar - also known as superfine sugar. This fine sugar dissolves easily when combined with the other ingredients.
Egg - I use large size eggs which weigh approx 55g/2oz. have your egg at room temperature for the best results.
Vanilla extract - or vanilla essence or vanilla bean paste, if you prefer.
Plain flour - also known as all-purpose flour.
Baking powder - this is the raising agent in these biscuits.
Salt - enhances the flavours in the biscuit, however if using salted butter then omit the salt.
Pink marshmallows - you will need approx 18 regular size pink marshmallows. You can use a mixture of pink and white marshmallows however you won't get as vivid a pink colour as you do when you use just pink marshmallows.
Butter - a little butter is mixed with the marshmallows to help create the spreadable consistency needed to spoon over the biscuits.
Icing sugar - with the butter, this helps create that classic marshmallow fondant.
Desiccated coconut - a finely ground coconut. Don't use shredded coconut as this is too coarse.
Raspberry jam - raspberry jam gives the classic iced vovo flavour, but you could substitute with another flavour such as strawberry jam, if you prefer. Slightly warming the jam before using makes it easier to spread neatly in the middle of the iced vovo biscuit.

Equipment Required

You don't need any fancy equipment to make these fun biscuits with marshmallow and coconut.

Medium bowl and hand beaters or stand mixer - or Thermomix.
Rolling pin.
Two baking trays - greased and lined with baking paper.
Microwave-safe bowl and microwave.
Flat plate - for the desiccated coconut.
Oven - I specify fan-forced temperature in my recipes. If you have a conventional oven, increase the temperature by 10-20 Degrees celsius.

Half an iced vovo biscuit resting on another one, on a plate.

Step By Step Instructions

These pretty jam and marshmallow biscuits with their buttery base and soft marshmallow fondant topping are SO scrumptious you will never buy store-bought ones again!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Cream The Butter And Sugar

Place the softened butter and caster sugar in a medium bowl and beat until pale and fluffy.

Creamed butter and sugar in a mixing bowl.

Step 2 - Add The Egg And Vanilla Extract

Add the egg and vanilla extract to the creamed mixture.

An egg added to the creamed butter and sugar mixture.

Beat until well combined.

Step 3 - Add The Dry Ingredients

Sift over the plain flour, baking powder and salt and mix to combine.

Step 4 - Roll And Chill

Divide the dough into 2 equal portions. Using a lightly floured rolling pin, roll out each portion on lightly floured baking paper sheets. Roll each portion out to between ½ - 1 cm thick.

Chill the dough on the baking paper sheets in the fridge for at least 1 hour.

Step 5 - Cut The Biscuits Into Rectangles

Cut the dough into small rectangles (approximately 8cm x 5cm), using a knife then place the rectangles on to greased and lined baking trays.

Press together the scraps of dough, roll and repeat until all the dough has been used.

Small rectangles of dough on a lined baking sheet.

Step 6 - Bake

Bake the cookies in the preheated oven until they appear 'dry' on top. Do NOT overcook. You want them to be very pale in colour, like in the image below.

Rectangular baked cookies on a wire cooling rack.

Step 7 - Prepare The Marshmallow Icing

Place the marshmallows and butter into a large microwave-safe bowl.

Marshmallows and butter in a microwave-safe bowl.

Heat for 30 seconds and stir. Heat for a further 15-30 seconds, and stir until the mixture is smooth.

NOTE: Be VERY careful as the melted marshmallow will be very hot and sticky.

Sift the icing sugar over the top.

Icing sugar sifted into the melted pink marshmallow mixture.

Stir until the fondant mixtute is smooth.

The smooth marshmallow mixture in a glass bowl with a metal spoon.

Step 8 - Decorate

Use a teaspoon, spread strips of the pink marshmallow mixture down both long sides of the rectangular cookies, leaving a strip clear in the centre.

Marshmallow mixture spread down two long sides of the iced vovo cookies.

Place the coconut onto a flat plate. Place the cookie onto the coconut, marshmallow side facing down.

The cookie on a plate of desiccated coconut, with the marshmallow icing side face down.

Very lightly press the cookie so that the coconut sticks to the marshmallow.

A hand holding the coconut decorated iced vovo biscuit.

Spread a small amount of slightly warmed jam down the centre.

A hand holding the iced vovo biscuit with jam spread down the centre.

Repeat to decorate the remaining iced vovo biscuits.

A number of pink iced cookies on a wire cooling rack.

Expert Tips

Use room temperature ingredients for the best results.
Allow room in-between the cookies when placing on the baking trays as they can spread slightly when baking.
You can chill the rolled dough in the fridge for up to 2 days.
Do not over bake the cookies - they want to be just lightly golden.
Be careful when handling the hot marshmallow mixture - the melted marshmallows will be VERY hot when out of the microwave, and as they are very sugary they can cause nasty burns.
To warm the raspberry jam, heat in the microwave on 10 second bursts, stirring in between, until it becomes slightly runny and can be easily spread.
If you don't have a microwave you can melt the marshmallow mixture in a saucepan over low heat.
To use up the white / other marshmallows use them in your favourite rocky road recipes, or in this rice bubble marshmallow slice.