Iced VoVo biscuits are loved by Australians. Their taste is reminiscent of our childhoods with the first experiences of a sugar high and the frustration of a biscuit tin far out of reach (or was that just me and my short legs?).
The sweet combination of the buttery biscuit base topped with pink sugar icing, raspberry jam and desiccated coconut is just too good to resist. Indeed, they were one of the bikkies I missed most when living for London for two years (because you could buy Tim Tams at the local Tesco supermarket, luckily).
I need to say right from the start that this is not my original recipe. This genius imitation recipe is by the fabulous Sally Wise from her equally fabulous recent cookbook called Sweet! <- click the link for the full review.
When I was recently sent a gorgeous Apple Heart Storage Tin by Typhoon (featured in the first picture above) I just loved the retro look and feel, and I knew I had to create a retro-style biscuit to style it with. Iced VoVo’s fit the bill perfectly!
The only part of the biscuit that isn’t made from scratch is the raspberry jam (oh ok, and the coconut. Smarty pants.), which is a real feat if you ask me! Sadly though, hubby didn’t know this and when I pressed him for a review he said ‘very nice. Tastes like an iced vovo. The raspberry jam is the element that tastes exactly like the original’. Sigh. To his credit, he did feel bad when I told him that’s the only bit I didn’t make.
Poppy enjoyed the biscuits un-iced. They are actually a really good portable biscuit to take out and about and I intend to play around with this basic recipe to make them more toddler-friendly. Perhaps with pureed dates instead of sugar and less butter somehow. Not sure. Will report back!
What was/is your favourite childhood biscuit?
If you’re on a bit of a sweet binge at the moment here’s a few links to some other sweet yummies from the archives that you may have missed: pomegranate granita with lychee and gin, gluten free pear and almond slice and turkish delight and walnut muffins. Enjoy!
Fig & Cherry received the Apple Heart Storage Tin with compliments of Typhoon and The Image Bureau (thanks Rachel!).
makes 24 approximately
recipe by Sally Wise from her cookbook Sweet!
- 125g butter, softened
- 125g sugar
- 1 egg
- 90g self raising flour
- 160g plain flour
For the topping
- 2 cups icing sugar
- 2 teaspoons softened butter
- 1 1/2 tablespoons of boiling water (I needed about 3 tablespoons)
- a few drops of cochineal or pink colouring
- 3/4 cup raspberry jam
- 3/4 cup desiccated coconut
Cream the butter and sugar, then whisk in the egg until well combined. Mix in the flours with a metal spoon until a soft dough forms. Wrap in plastic wrap and place in the fridge for at least 30 minutes.
Heat the oven to 150C. Grease two baking trays or line with baking paper. Cut the pastry in half and roll out each half on a lightly floured surface to 6mm thick. Cut out squares with a 5cm fluted cookie cutter. If you don’t have this cutter, cut 5cm squares from the dough using a sharp knife.
Place on the prepared trays allowing a little room for spreading and bake for 12-15 minutes, or until light golden. (Note: my oven is crappy so mine needed around 18 minutes). Remove to a wire rack to cool completely.
Sift the icing sugar into a bowl, add the butter and enough boiling water to mix to a smooth spreading consistency (I needed 3 tablespoons). Add the cochineal to turn the icing a medium pink colour.
Spread a 1cm strip of icing down each side of each biscuit. Spoon the jam down the middle, then sprinkle liberally with the coconut. Leave on a wire rack to set completely.
Store in an airtight container for up to 1 week.