At this point in the COVID-19 shutdown period, even those who have never spent a lot of time in the kitchen have become adept at whipping up treats. And now, novices and seasoned bakers alike will be able to replicate the famous Iced VoVo, as Arnott’s releases the recipe for the Aussie classic in time for Mother’s Day on Sunday.
The sweet biscuit has been a national favourite since 1906 and looks as sweet as it tastes with its topping of pink icing, a strip of raspberry jam filling and a sprinkle of desiccated coconut.
For a special Mother’s Day twist, the released recipe has changed the iconic rectangular shape to a sweet love heart.
Prep time: 10 mins
Cook time: 18 mins
180 g unsalted butter softened
75 g (1/2 cup) soft icing sugar
1/2 tsp salt
300 g (2 cups) plain flour
Extra baking items
Heart shaped cutter (optional)
Piping bag and nozzle (optional)
1 large egg white
200 g (1½ cups) icing sugar
1 tsp vanilla extract
1 tsp glucose syrup
1-2 drops pillar box red colouring
½ cup raspberry jam
½ cup desiccated coconut
What to do
1. Pre-heat fan-forced oven to 160C. Line 2 baking trays with baking paper.
2. Using an electric mixer, beat the butter, icing sugar, and salt for two minutes or until pale and creamy. Sift the flour into the butter mixture and mix on low speed until combined.
3. Place half the mixture between baking paper and roll out to approx. 5mm thickness. Using a 6cm heart shaped cutter, cut out biscuits, transfer to baking sheets. Repeat rolling and cutting heart shapes with remaining mixture, re-rolling scrap dough to make more hearts.
4. Bake for 16-18 minutes or when biscuits start to turn golden. Leave on the tray to cool.
For the icing:
1. Place egg white in a clean mixing bowl and mix on low speed with the whisk attachment until the whites begin to break up. Gradually add the icing sugar, vanilla and glucose, whisking until combined and glossy. If the mixture is too stiff add a teaspoon of water to loosen it up but ensure it isn’t too runny as it will slide off the biscuit. It should form a smooth surface. Add your colour and stir until combined. Cover surface of icing with cling wrap until ready to use to prevent the icing going hard.
2. Place a small round tip (we used a No. 2 nozzle) and fill your piping bag 1/3 full of icing. Don’t overfill your bag. Fill another piping bag with raspberry jam.
3. Pipe a jam strip down the centre of the heart biscuit and pipe pink icing around the edges before filling in the remainder of the heart with icing.
4. Sprinkle with coconut. Place iced biscuits in a single layer of an airtight container to set overnight.
Be very light handed when adding your colour to ensure a soft pink colour
If you don’t have a piping bag, you can use a snap lock bag and snip the corner off
Biscuits can be made into any shape, including the traditional rectangle