Arnott’s Dropped Their Iced Vovo Recipe, So Better Get Baking

Arnott's Iced Vovo recipe

Baking, I’ve recently learned, is a lot of effort for a small, but delicious, payoff. If there’s one thing that makes baking totally worthwhile, it’s Arnott’s releasing their top secret biccie recipes. Especially so now the coveted Arnott’s Iced Vovo recipe has just dropped. I guess it’s time to go back into the kitchen.

It’s the third recipe the biccie giant has graced us with, following ones for Monte Carlo (top three Arnott’s biscuit IMHO) and Scotch Finger (boo).

All three have been adapted so that everyday bakers can whip them up at home, and the Iced Vovo even has an extra twist. If you follow the recipe, you’ll end up with heart-shaped pink biscuits that are just too cute to deal with.

The unique shape may have been inspired by Mother’s Day over the weekend, but honestly why not make more food in the shape of a love heart during this cursed time?

“Arnott’s Iced VoVo holds a special place in many Australians’ hearts,” said Arnott’s Master Baker Vanessa Horton. “We hope this recipe inspires people to bake for (or with) the mum in their life this weekend, whether it’s in person or over a virtual video chat.”

Here’s the Arnott’s Iced Vovo recipe:

Arnott's Iced Vovo recipe

Prep time: 10 mins

Cook time: 18 mins

Makes: 36

Ingredients

Biscuit:

180 g unsalted butter softened

75 g (1/2 cup) soft icing sugar

1/2 tsp salt

300 g (2 cups) plain flour

Royal Icing

1 large egg white

200 g (1½ cups) icing sugar

1 tsp vanilla extract

1 tsp glucose syrup

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1-2 drops pillar box red colouring

½ cup raspberry jam

½ cup desiccated coconut

Extra Baking Items (optional):

Heart shaped cutter

Piping bag and nozzle

Method

  1. Pre-heat fan-forced oven to 160°C. Line 2 baking trays with baking paper.
  2. Using an electric mixer, beat the butter, icing sugar, and salt for 2 minutes or until pale and creamy. Sift the flour into the butter mixture and mix on low speed until combined.
  3. 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, rerolling scrap dough to make more hearts.
  4. Bake for 16-18 minutes or when biscuits start to turn golden. Leave on the tray to cool.

Royal Icing

  1. 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.
  2. Place a small round tip (we used a No. 2 nozzle) and fill your piping bag 1/3 full of icing. Don’t overfill your bag. Fill another piping bag with raspberry jam.
  3. 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.
  4. Sprinkle with coconut. Place iced biscuits in a single layer of an airtight container to set overnight.

Tips:

  • Be very light handed when adding your colour to ensure a soft pink colour
  • If you don’t have a piping bag, you can use a snap lock bag and snip the corner off
  • Biscuits can be made into any shape, including the traditional rectangle

(Images: Provided)

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