Iced VoVo
An Australian classic you can make at home
Servings: 30 biscuits
Calories: 89kcal
Ingredients
Biscuits
- 30 grams butter
- 30 grams caster sugar
- 1 egg
- 1 tablespoon hot water
- 1 cup SR flour
Pink Marshmallow Icing
- 175 grams pink marshmallows
- 2 tablespoons water
- 250 grams icing sugar
Decorating
- ½ cup coconut
- 4 tablespoons raspberry jam
Instructions
Biscuits
- Cream butter and sugar.
- Add egg and continue to beat for one minute.
- Add hot water and beat until blended.
- Sift flour into mixture and stir with a knife until blended.
- Form mixture into a large ball with your hands. Handle the mixture until it forms a dough but don't knead.
- Place mixture onto a floured surface and roll out until very thin (about 2-3 mm thick).
- Cut into 6cm x 4cm rectangles and place on a tray lined with baking paper.
- Bake in a moderate oven (160 degrees celsius in a fan forced oven) for 10-12 minutes.
- Allow to cool.
Pink Marshmallow Icing
- Place marshmallows and water in a saucepan and heat over low heat while stirring.
- Once the mixture has melted completely, take off heat and stir in icing sugar.
Decorating
- Put icing mixture into a piping bag and pipe a stripe down each side of the biscuit. Sprinkle coconut on the icing and flatten slightly with a knife.
- Once the mixture has set a little, use a knife to tidy up the pink icing stripes.
- Shake off the coconut.
- Using a piping bag again, pipe raspberry jam down the centre of each biscuit then sprinkle with a little coconut.
Video
Nutrition
Calories: 89kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 11mg | Fiber: 1g | Sugar: 14g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg