Homemade Iced Vovos

Name: Homemade Iced Vovos
Prep time: 90 min
Total time: 90 min
Yield: 24 people
Cuisine: Australian
Ingredients: 60 g Butter for biscuits; 100 g Caster sugar; 1 Egg; 90 g Plain flour; 90 g Self-raising flour; 100 g Pink marshmallows; 30 g Butter for topping; 40 g Icing sugar; 40 g Desiccated coconut; 1/3 cup Raspberry jam

3 weken geleden

My favorites

My meal plan

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

A classic biscuit base topped with raspberry jam, pink marshmallow icing and coconut: homemade Iced Vovos channel one of Australia’s best-known sweet treats.

Serves: 24 people

Preparation time: 90 min

Ingredients

Butter for biscuits – 60 g
Caster sugar – 100 g
Egg – 1
Plain flour – 90 g
Self-raising flour – 90 g
Pink marshmallows – 100 g
Butter for topping – 30 g
Icing sugar – 40 g
Desiccated coconut – 40 g
Raspberry jam – 1/3 cup

Method

1. Preheat the oven to 180°C and line two trays with baking paper.
2. Beat the butter and sugar until light and fluffy, then beat in the egg. Fold in the flours and knead lightly to a smooth dough. Chill briefly.
3. Roll the dough out to about 4 mm thick and cut it into neat rectangles. Bake until lightly golden, then cool completely.
4. Melt the marshmallows with the second measure of butter over low heat and stir in the icing sugar to make a soft pink topping.
5. Spread the marshmallow topping along both long sides of each biscuit, dip those sides in coconut, then stripe the centre with warmed raspberry jam. Leave to set before serving.