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Iced Vo-Vos Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/iced-vo-vos-recipe/