Iced Vovo Biscuits

Our sweet and simple homemade Iced Vovo Biscuits taste just like the iconic Arnott's biscuit! An all-time Aussie favourite.

5 from 2 votes

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Course: Cookies

Cuisine: western

Prep Time: 20

Cook Time: 10

Chilling time: 1

Total Time: 1 30

Servings: serves

Calories: 221kcal

Cost: $5

In a medium bowl, beat the softened butter and caster sugar together until pale and creamy.
If using a Thermomix: Insert the Butterfly into the Thermomix bowl. Add the softened butter, caster sugar and mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 40 seconds, Speed 4 (or until pale and creamy).
Add the egg and vanilla extract and beat until combined.
If using a Thermomix: Reduce to Speed 2 and with the butterfly still turning, add the egg and vanilla extract through the MC hole. Increase to Speed 4 for 20 seconds. Remove the butterfly.
Sift over the plain flour, baking powder and salt and beat on low to combine.
If using a Thermomix: Add the plain flour, baking powder and salt to the bowl. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
Divide the dough into 2 equal portions.
Using a floured rolling pin, roll out each portion on lightly floured baking paper sheets to ½-1cm cm thick.
Chill the dough on the baking paper sheets in the fridge for at least 1 hour (up to 2 days).
Preheat oven to 175 degrees celsius (fan-forced). Grease and line two baking trays with baking paper.
Use a knife to cut the dough into small rectangles (approximately 8cm x 5cm).
Press together and roll out the remaining dough. Cut out more rectangles until all of the dough has been used.
Bake the cookies for approximately 10 minutes or until they appear 'dry' on top. Do NOT overcook.

Place the marshmallows and butter into a microwave-safe bowl. Heat for 30 seconds and stir (be careful as the marshmallow will be very hot and sticky).
Heat for a further 15-30 seconds or until smooth and melted.
Sift the icing sugar over the top and stir until smooth.
One by one, use a teaspoon to spread strips of the pink marshmallow mixture down either side of the rectangular cookies (leaving a strip clear in the centre).
Place the coconut onto a flat plate.
Press the cookies onto the coconut so that it sticks to the marshmallow.
Spread a small amount of slightly warmed jam down the centre.

RECIPE NOTES & 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 spread easily.
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.
Storage - store in an airtight container at room temperature for up to one week.
Freezer - I do not recommend freezing these biscuits.