Arnott’s releases secret recipe for iconic Iced VoVo biscuits

With lockdown looking like it’ll be extended for a little while longer, it’s time to find something else to fill your time with. And with big-name brands dropping famous recipes left, right and centre, why not try your hand at baking some of Australia’s favourite goodies?

After going on a recipe releasing rampage online under the #BakeTogether initiative, beloved Australian brand Arnott’s has finally published the recipe for its iconic Iced VoVo biscuits! However, in light of Mother’s Day, Arnott’s decided to put a special loved-up twist on the classic treat to celebrate the amazing women in our lives.

It’s the third recipe the brand has released after kicking off the campaign last month with a step-by-step process of how to bake Monte Carlo biscuits at home, followed by the highly-requested recipe for Scotch Fingers, also known as the ultimate coffee-dipping bikkies!

So if you want to give these tasty sweet snacks a go this Mother’s Day – here’s the surprisingly easy recipe!

Arnott’s Iced VoVo hearts

Ingredients

• Biscuit
• 180g unsalted butter softened
• 75g soft icing sugar
• 1/2 tsp salt
• 300g plain flour
• Royal Icing
• 1 large egg white
• 200g icing sugar
• 1 tsp vanilla extract
• 1 tsp glucose syrup
• 1-2 drops pillar box red colouring
• 1/2 cup raspberry jam
• 1/2 cup desiccated coconut

Method

1. Pre-heat fan-forced oven to 160C. 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.
2. 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.
3. For 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.
4. 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.
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.