Name: Homemade Iced Vo Vo-inspired biscuits
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 24
Ingredients: 60g butter, chopped, at room temperature; ½ cup caster sugar; 1 egg; 2/3 cup plain flour; 2/3 cup self raising flour; TOPPING; 100g packet pink marshmallows; 30g butter; ¼ cup icing sugar, sifted; ½ cup desiccated coconut; 1/3 cup raspberry jam warmed (see tip)

Indulge in a delightful teatime treat with these irresistible Iced-Vo-Vo-style biscuits. The best part? They’re much easier to make than you think.

With a quick 12-minute bake time, you’ll be savouring these delightful creations in no time.

TIP: Warm jam in a microwave oven on High (100%) in 10-second bursts, stirring until easy to spread.

Note: This recipe requires 15 minutes chilling time in addition to the cooking times mentioned.

Ingredients

60g butter, chopped, at room temperature

½ cup caster sugar

1 egg

2/3 cup plain flour

2/3 cup self raising flour

TOPPING

100g packet pink marshmallows

30g butter

¼ cup icing sugar, sifted

½ cup desiccated coconut

1/3 cup raspberry jam warmed (see tip)

Method

Preheat oven to 180°C. Lightly grease and line 2 oven trays with baking paper.

In a large bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Beat in egg.

Sift flours together and fold into creamed mixture. Turn onto a lightly floured surface. Knead lightly until smooth. Wrap in plastic wrap and chill 15 mins.

Roll out dough between sheets of baking paper until 4mm thick. Using a fluted pastry wheel, cut dough into 24, 4 x 5cm rectangles. Arrange on trays, 3cm apart. Bake 10-12 mins until lightly golden. Cool on trays 10 mins, then transfer to wire rack to cool completely.

TOPPING: In a small saucepan, combine marshmallows and butter. Stir over a low heat until melted and smooth. Mix in icing sugar. Spread coconut on flat plate. Working quickly, spread a little icing along both sides of biscuit, leaving centre strip bare. Dip in coconut, shaking off excess. Spread warmed jam down centre strip. Repeat with remaining biscuits. Allow to set and store in airtight container.

You might also like to try baking Fast Ed’s butter biscuits

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Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)