Iced Vo-Vos Recipe

Introduction

Classic and charming, Iced Vo-Vos are delightful rectangular cookies topped with raspberry jam, fondant icing, and a sprinkle of coconut. This nostalgic treat is perfect for afternoon tea or a sweet snack anytime.

Ingredients

• Approx. 1/2 cup raspberry jam
• Unsweetened desiccated coconut, for sprinkling
• 225g (1 1/2 cups) icing sugar
• 2 tablespoons milk (plus extra 2 tablespoons for dough)
• 1 tablespoon egg white (approx. 1/2 an egg white)
• Pink food colouring
• 113g (1/2 cup / 8 tablespoons) salted butter, softened
• 100g (1/2 cup) granulated sugar
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 225g (1 1/2 cups) all-purpose flour
• 1 teaspoon baking powder

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper or silicone baking mats.
2. Step 2: In a large bowl, beat the softened butter and granulated sugar on high speed with an electric hand mixer until the mixture is pale and creamy.
3. Step 3: Scrape down the sides of the bowl. Add the egg yolk and vanilla extract, then beat again until just combined.
4. Step 4: Reduce the mixer speed to low and add the flour and baking powder. Mix until the flour is just incorporated.
5. Step 5: With the mixer still on low, add 2 tablespoons of milk and beat until the dough begins to clump together.
6. Step 6: Gather the dough into a disk using your hands. On a lightly floured surface or between two large sheets of parchment, roll the dough out to about 1/3-inch thick.
7. Step 7: Using a 7cm x 5cm rectangular cookie cutter, cut out 24 cookies. Re-roll scraps as needed. Place cookies on the prepared trays about 1 inch apart.
8. Step 8: Bake for 14–16 minutes or until the cookies are lightly golden all over.
9. Step 9: Remove from oven and use an offset spatula to transfer the cookies to wire racks. Allow them to cool completely.
10. Step 10: For the icing, mix the icing sugar and 2 tablespoons milk together. It may seem too dry at first, so resist adding more liquid.
11. Step 11: When the mixture is thick, add the egg white and continue mixing until the icing is thick and glossy.
12. Step 12: Stir in pink food colouring until evenly combined.
13. Step 13: Spoon raspberry jam into a piping bag fitted with a small plain tip.
14. Step 14: Spread a thin layer of the fondant icing over the top of three cookies at a time using a small offset spatula.
15. Step 15: Immediately pipe a narrow stripe of raspberry jam down the center of the iced cookies to allow the icing to set slightly before the jam spreads.
16. Step 16: Sprinkle a light dusting of desiccated coconut over the top of the cookies and let the icing set completely.
17. Step 17: Repeat icing, jamming, and sprinkling with the remaining cookies until all are decorated.

Tips & Variations

• Use different jam flavors like strawberry or apricot for a unique twist.
• If you don’t have a rectangular cutter, a small biscuit cutter or knife can be used to shape the cookies.
• Make sure the cookies are fully cooled before icing to prevent melting or sliding.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend measuring the same.

Storage

Store iced Vo-Vos in an airtight container at room temperature for up to 5 days. To keep the icing and jam fresh, avoid stacking cookies directly on top of each other. These cookies are best enjoyed fresh but can be gently reheated in a warm oven for a few minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg white for the icing?

Yes, pasteurized egg white is a safe and effective alternative that provides the same glossy finish, especially if you’re concerned about raw egg consumption.

How do I prevent the jam from running into the icing?

Pipe the jam onto the icing soon after spreading and allow the icing to set slightly before adding the jam. This helps keep the layers distinct and prevents bleeding.

Iced Vo-Vos Recipe

Print Recipe

★★★★★

5 from 84 reviews

These delightful Iced Vo-Vos are classic Australian biscuits featuring a buttery shortbread base topped with vibrant pink fondant icing, a strip of tangy raspberry jam, and a light sprinkle of desiccated coconut. Perfect for teatime or a sweet snack, these cookies combine creamy, fruity, and coconutty flavors with a satisfying crunch.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Australian

Ingredients

Scale 1x2x3x

For the Cookies

• 113g (1/2 cup/8 tablespoons) salted butter, softened
• 100g (1/2 cup) granulated sugar
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 225g (1 1/2 cups) all purpose flour
• 1 teaspoon baking powder
• 2 tablespoons milk

For the Icing and Topping

• 225g (1 1/2 cups) icing sugar
• 2 tablespoons milk
• 1 tablespoon egg white (approx. 1/2 an egg white)
• Pink food colouring
• Approx. 1/2 cup raspberry jam
• Unsweetened desiccated coconut, for sprinkling

Instructions

1. Preheat oven: Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper or silicone baking mats.
2. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together on high speed using electric beaters until the mixture becomes pale and creamy.
3. Add egg yolk and vanilla: Scrape down the sides of the bowl, add the egg yolk and vanilla extract, then beat until well combined.
4. Add dry ingredients: Reduce the mixer speed to low, then gradually add the all-purpose flour and baking powder. Mix just until the flour is incorporated.
5. Add milk: With the mixer still on low, add the 2 tablespoons of milk and beat until the dough starts to come together in clumps.
6. Roll out the dough: Gather the dough into a disk with your hands. Place it on a lightly floured surface or between two sheets of parchment paper and roll it out to about 1/3-inch (8mm) thickness.
7. Cut out cookies: Use a 7cm x 5cm rectangular cookie cutter to cut out 24 cookies. Re-roll any scraps as needed and space cookies about 1 inch apart on the prepared trays.
8. Bake cookies: Bake the cookies for 14-16 minutes in the preheated oven until they are lightly golden all over.
9. Cool: Remove the baking trays from the oven and carefully transfer the cookies to wire racks using an offset spatula. Allow them to cool completely.
10. Prepare the fondant icing: In a bowl, mix the icing sugar and 2 tablespoons milk together. It may seem dry initially, but resist adding more milk.
11. Add egg white: When it looks almost combined, add the egg white and continue mixing until the fondant icing is thick and glossy.
12. Color the icing: Add pink food colouring and mix well until the color is evenly distributed.
13. Pipe the jam: Spoon the raspberry jam into a piping bag fitted with a small plain tip.
14. Ice the cookies: Using a small offset spatula, spread a thin layer of fondant icing over the surface of three cookies at a time.
15. Pipe jam stripe: Pipe a small stripe of raspberry jam down the center of the three iced cookies to give the fondant a moment to set and avoid running.
16. Sprinkle coconut: Lightly sprinkle unsweetened desiccated coconut over the top of the jam on the cookies and allow them to set.
17. Repeat: Continue icing, piping jam, and sprinkling coconut on the remaining cookies until all are finished.

Notes

• For best results, make sure the butter is softened but not melted before starting.
• Rolling the dough evenly ensures uniform baking of the cookies.
• If the fondant icing feels too stiff, you can add a tiny bit more milk, but be cautious to keep it thick.
• Store the iced cookies in an airtight container to keep them fresh for up to 5 days.
• You can substitute raspberry jam with other berry jams if preferred.

Keywords: Iced Vo-Vos, Australian biscuits, raspberry jam cookies, shortbread cookies, fondant icing cookies, teatime biscuits