First, we got the secret Monte Carlo recipe, then came the deets on how to make Scotch Fingers and now Aussie biscuit connoisseurs Arnott’s has released its recipe for the iconic, candy-coloured Iced VoVo.
In case you missed it, biscuit connoisseurs at Arnott’s announced that they’ll be releasing a different recipe for one of their iconic bikkies for every week until social distancing regulations are lifted. So far, over 100,000 people have participated in the campaign, according to the company, who’ve been encouraging baking buffs to share their attempts at recreating the biscuits with the tags #BakeTogether and @Arnottsbiscuits.
Now, let’s talk about the bikkie we’ve been gifted today.
Expertly adapted by Arnott’s master baker Vanessa Horton, the treat is an Aussie icon and for the first time ever, it’s been given a special Mother’s Day twist that sees the recognisable biscuit shaped into a heart and topped with its signature royal icing, raspberry jam and desiccated coconut.
“Arnott’s Iced VoVo holds a special place in many Australians’ hearts which led us to this unique twist for Mother’s Day,” Horton said in a statement. “We hope this recipe inspires people to bake for (or with) the mum in their life this weekend, whether it’s in person or over a virtual video chat.”
Without further ado, here’s your how-to…
Prep time: 10 mins
Cook time: 18 mins Makes: 36
180 grams unsalted butter, softened
1/2 cup (75 grams) soft icing sugar
1/2 teaspoon salt
2 cups (300 grams) plain flour
1 large egg white
1 1/2 cups (200 grams) icing sugar
1 teaspoon vanilla extract
1 teaspoon glucose syrup
1-2 drops pillar box red colouring
1/2 cup raspberry jam
1/2 cup desiccated coconut
Heart-shaped cutter (optional)
Piping bag and nozzle (optional)
1. Pre-heat fan-forced oven to 160°C. Line two 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 approximately five millimetre thickness. Using a six centimetre heart shaped cutter, cut out biscuits, transfer to baking sheets. Repeat rolling and cutting heart shapes with remaining mixture, rerolling scrap dough to make more hearts.
5. Bake for 16–18 minutes or when biscuits start to turn golden. Leave on the tray to cool.
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.
2. 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.
3. Add your colour and stir until combined. Cover surface of icing with cling wrap until ready to use to prevent the icing going hard.
4. 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.
5. 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.
6. 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.
Mum’s going to love you.