We’ve all been getting our iso baking on during quarantine, and bless Arnott’s for revealing their beloved Iced VoVo recipe so we can get in on the action!
Forget the days of baking plain, ol’ banana bread, and toss away the recently released Scotch Finger recipe, because the end-all of delicious Arnott’s bikkie recipes is here – the scrumdiddlyumptious Iced VoVo recipe is here, and wow, I’m keen.
“Are you ready to bake this Mother’s Day one to remember? We’ve saved one of our all-time favourites for this special occasion – because There is No Substitute for the mums and amazing women in our lives,” Arnott’s have shared.
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“We’re excited to share one of our most treasured biscuits, inspired by the iconic Iced VoVo! Wake Mum up with some VoVo hearts, or bring the fam together for a fun day of baking. Either way, this home-made recipe is sure to become a family favourite.”
If baking these delicious little bikkies wasn’t sweet enough of a deal, Arnott’s is also asking bakers to enter to win one of 200 $500 cash vouchers to spoil your mum with. All you’ve got to do is head to their website, and tell them why you think your mum is the ultimate.
So, enough about mum, let’s get on to the baking of the cherished, beloved, and all-around superior Iced VoVo bikky.
Check out the Arnott’s Iced VoVo recipe:
Ingredients:
For the biscuit:
- 180g unsalted butter softened
- ½ cup (75g) soft icing sugar
- ½ tsp salt
- 2 cups (300g) plain flour
For the royal icing:
- 1 large egg white
- 1½ cups (200g) 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
Directions:
- Pre-heat fan-forced oven to 160°C. Line 2 baking trays with baking paper.
- Using an electric mixer, beat the butter, icing sugar and salt for 2 mins or until pale and creamy. Sift the flour into the butter mixture and mix on low speed until combined.
- Place half the mixture between baking paper and roll out to approx. 5 mm 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.
- 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.
- Place a small round tip (we used a no2 nozzle) and fill your piping bag ⅓ full of icing. Do not overfill your bag. Fill another piping bag with raspberry jam.
- 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.
- Sprinkle with coconut. Place iced biscuits in a single layer of an airtight container to set overnight.
