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Make Your Own: Arnott’s add The Iced VoVo to recipe list

Make Your Own: Arnott’s add The Iced VoVo to recipe list

Arnott’s continue to reveal home recipes inspired by their iconic biscuits, and now the blueprint to make your very own Iced VoVos has been released.

A batch of heart-shaped treats inspired by The Iced VoVo has a prep time of 10 minutes, cooking time of 18 minutes and will produce a crop of 36 bickies.

Absolutely perfect if your hosting some friends as COVID restrictions begin to ease!

Here’s how to do it:



- 180g unsalted butter softened

- ½ cup (75g) soft icing sugar

- ½ tsp salt

- 2 cups (300g) plain flour

Royal Icing

- 1 large egg white

- 1½ cups (200g) icing sugar

- 1 tsp vanilla extract

- 1 tsp glucose syrup

- 1-2 drops pillar box red colouring

- ½ cup raspberry jam

- ½ cup desiccated coconut

Extra Baking Items

Heart-shaped cutter (optional)

Piping bag and nozzle (optional)




- Pre-heat fan-forced oven to 160°C. Line 2 baking trays with baking paper.

- Using an electric mixer, beat the butter, icing sugar and salt for 2 mins or until pale and creamy. Sift the flour into the butter mixture and mix on low speed until combined.

- 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, re-rolling scrap dough to make more hearts.

- Bake for 16-18 minutes or when biscuits start to turn golden. Leave on the tray to cool.

Royal Icing

- 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.

- Place a small round tip (we used a no2 nozzle) and fill your piping bag ⅓ full of icing. Do not overfill your bag. Fill another piping bag with raspberry jam.

- 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.

- Sprinkle with coconut. Place iced biscuits in a single layer of an airtight container to set overnight.


- 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

Good luck!

Recipe source: arnotts.com