September 13, 2012 In recipe

Homemade Iced VoVo’s

Perhaps this is a little unfair to my international readers, as to my knowledge, Iced VoVo’s are largely an Australian thing. Essentially, Iced VoVo’s are sweet, iced cookies. When I was a kid I would go crazy for the things! My mum would get so angry at me because whenever she bought them I would scoff down half the packet in a day. Hell, I still could eat a whole pack in one sitting if I let myself… and I so often do…Okay, but seriously, VoVo’s are my all time favourite biscuit! There’s something about the soft cookie topped with sweet icing, jam and a sprinkling of coconut; it’s a brilliant combination! If you haven’t had the chance to try them out, give this recipe a whirl. I promise you wont be disappointed!

I came across this recipe on the wonderful blog Fig & Cherry. I made a few adjustments, but you can find the original recipe here.

These biscuits are actually super delicious on their own. I may or may not have eaten a whole bunch while I was attempting to ice these. Oh, and while I mention icing, I should warn you: while these are very easy to ice, it did take a bit of patience as it is fiddly work. It was more than worth my time, but there was a few minutes there where I was eyeing off the pile of un-iced cookies wondering if it was really that bad if I didn’t ice all of them… I’m glad I followed through in the end.

What You Need:
1 cup of softened butter
1 cup of sugar
1 egg
3/4 cup of self raising flour
1 1/2 cups of plain flour
2 cups icing sugar
2 teaspoons softened butter
3 - 4 tablespoons of boiling water
2-3 drops of Pink food colouring
3/4 cup raspberry jam
3/4 cup desiccated coconut

What You Do:
1. In a large bowl cream the butter and sugar. Whisk in the egg until well combined.
2. Combine the two flours and add to the butter mixture, combining until a soft dough forms. Wrap in cling wrap and place in the fridge for at least 30 minutes.
3. Preheat the oven to 150C. Line a tray with baking paper. Divide the pastry in half and roll out each half on a lightly floured surface to around 5mm thick. Cut out 5cm squares from the dough using a sharp knife (or a square cookie cutter if you have one)
4. Place on the lined tray allowing a little room for spreading and bake for 12-15 minutes, or until light golden. Remove to a wire rack to cool completely. Cook in two batches.
5. Sift the icing sugar into a bowl and add the softened butter and enough boiling water to mix to a smooth spreading consistency. I used around 4 tablespoons of water. Add in a couple of drops of food colouring to turn the icing a medium pink colour.
6. Spread a 1cm strip of icing down each side of each biscuit. Spoon the jam down the middle and smooth into an even strip. Ensure the cookies are covered completely then sprinkle liberally with the coconut. Leave on a wire rack to set completely.

These guys will keep in an airtight container for up to 1 week but mine certainly didn’t last that long! I took some to work as well as sharing with my housemates and they were a huge hit! Although the icing is a little fiddly these really are the easiest cookies to make. The best part is they actually taste quite similar to the real thing!
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4 Comments

  • thecitygourmand

    September 13, 2012 at 11:25 pm Reply

    Props to you for making these! I’m sure you can give the biscuit companies a run for their money!

  • Heidi

    September 15, 2012 at 12:50 pm Reply

    These were my favourite biscuits as a child :) I love how yours turned out! x

  • Rickie Wilson

    September 4, 2014 at 9:15 pm Reply

    I don’t have all the ingredients in my pantry but now I really want an iced vo vo (or iced Volvo as my son calls them.) Omg. Best biscuits ever!

    • Dani

      September 5, 2014 at 12:18 am Reply

      lol! I will forever call them iced volvo’s in honour of your son ;)

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