Homemade Iced VoVo Biscuits

Ingredients

• 170 g unsalted butter (Room temperature, for the biscuit dough)
• 150 g caster sugar (Superfine sugar)
• 1 large egg (Room temperature)
• 2 tsp vanilla extract
• 300 g plain flour (All-purpose flour)
• 0.5 tsp baking powder
• salt (A pinch)
• 100 g pink marshmallows (About 18 marshmallows)
• 30 g butter (For the marshmallow icing)
• 50 g icing sugar (Sifted)
• 65 g desiccated coconut (For coating the marshmallow icing)
• 0.33 cup raspberry jam (Slightly warmed before spreading)

Steps

1. 1

   Place the room-temperature butter and caster sugar in a mixing bowl. Beat until pale, creamy, and noticeably lighter in texture.

2. 2

   Add the egg and vanilla extract to the creamed butter mixture. Beat until fully combined and smooth.

3. 3

   Sift the plain flour, baking powder, and salt into the bowl. Mix on low speed just until a cohesive dough forms; do not overmix.

4. 4

   Divide the dough into two portions. Place each portion on a sheet of floured baking paper and roll to ½–1 cm thick.

5. 5

   Stack or place the rolled dough on a tray and chill for at least 1 hour, or for up to 2 days. Chilling helps the biscuits hold their shape.

6. 6

   When ready to bake, preheat the oven to 175°C fan-forced (about 350°F). Grease and line two baking trays with parchment paper.

7. 7

   Cut the chilled dough into rectangles approximately 8 cm by 5 cm. Transfer the rectangles to the prepared trays, leaving space between them. Re-roll the scraps and continue cutting until all the dough is used.

8. 8

   Bake for about 10 minutes, until the biscuit surfaces look dry. Keep them pale rather than deeply browned; overbaking will make them too dark and hard.

9. 9

   Allow the biscuits to cool sufficiently to handle while preparing the topping. Place the pink marshmallows and 30 g butter in a microwave-safe bowl.

10. 10

    Microwave the marshmallow and butter mixture for 30 seconds. Stir, then continue in 15–30-second bursts, stirring between each burst, until smooth and melted.

11. 11

    Sift the icing sugar into the melted marshmallow mixture. Stir until the icing is smooth and evenly combined.

12. 12

    Spread a strip of marshmallow icing along each of the two long sides of every biscuit, leaving a clear strip down the center.

13. 13

    Press the marshmallow-coated sides of each biscuit into a plate of desiccated coconut so the icing is covered with coconut.

14. 14

    Warm the raspberry jam slightly until spreadable. Spoon or spread a narrow strip of jam down the uncovered center of each biscuit. Let the topping set before serving.

Notes

The dough can be chilled for up to 2 days before baking. Do not overbake the biscuits; they should remain pale. Store cooled, decorated biscuits in an airtight container.

Nutrition per serving

• dessert
• baking
• cookies
• Australian
• vegetarian
• party food
• lunchbox
• make-ahead