Arnott's Dish The Secret Recipe For The Famed Iced VoVo So You Can Make Them At Home
Arnott's has been incredibly kind to Australians over the past few weeks by giving us the secret recipes for some of their best creations.
We've already been served the ingredients and baking instructions for Scotch Fingers as well as Monte Carlos and now we're getting another iconic biscuit.
The company has revealed what goes into making an Iced VoVo so that you can make it at home.
"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," the company said in a statement.
"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."
So, get your baking hats on and let's get underway.
This recipe takes 10 minutes to prepare, 18 minutes to cook and produces a whopping 36 biscuits.
The ingredients you'll need for the biscuit include: 180g of unsalted butter softened, ½ cup (75g) of soft icing sugar, ½ tsp of salt and two cups (300g) of plain flour.
For the Royal Icing, you'll need: one large egg white, 1½ cups (200g) of icing sugar, one tsp of vanilla extract, one tsp of glucose syrup, 1-2 drops of pillar box red colouring, ½ cup of raspberry jam and ½ cup of desiccated coconut.
Arnott's has opted to make these Iced VoVos in heart shapes because of Mother's Day, but you don't have to go with this. It's also recommended you get a piping bag and nozzle, however it's not necessary.
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Okay, here's where it gets interesting.
For the biscuit:
- 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.
For the Royal Icing:
- 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.
Arnott's says you should be pretty sparing when it comes to adding the red colouring if you want that classic pink hue. If you dab in too much it'll just look very red.
The company adds that if you don't have a piping bag, you can use a snap-lock bag and snip the corner off.
So, get to baking.
Arnott's has dolled out this incredible recipe just in time for Mother's Day, so if you've been wondering what to get mum then this could be a nice treat.
Featured Image Credit: Arnott's
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