Emelia Jackson’s Iced VoVo™ biscuit recipe
Emelia Jackson’s take on the beloved Australian Iced VoVo™ biscuit from her latest cookbook, Some of My Best Friends Are Cookies, is an absolute must-try.
With over 80 recipes, Emelia’s book guides you through a world of cookie creativity, blending classic favourites with innovative new twists.
Whether you’re a novice baker or seasoned pro, this book is your go-to guide for all things cookies. Emelia’s passion for perfecting this universally beloved treat is evident in every recipe, offering something for everyone.
The Iced VoVo™ biscuit is a beloved Australian treat made of a crisp, buttery shortbread base topped with a strip of raspberry jam in the centre, flanked by thick stripes of pink fondant icing on each side. To complete the look and flavour, the entire surface is sprinkled with desiccated coconut, creating a delightful mix of textures and a visually appealing contrast between the bright pink and white.
The Iced VoVo combines a perfect balance of sweetness from the jam and icing with the subtle crunch of coconut, making it a favourite for both nostalgic indulgence and modern tea-time treats.
Images and text from “Some of My Best Friends Are Cookies” by Emelia Jackson, photography by Armelle Habib, illustrations by Andrea Smith. Murdoch Books RRP $39.99.
Ingredients
- 200 g (7 oz) plain (all-purpose) flour, plus extra for dusting
- 15 g (1/2 oz) milk powder
- 1/2 teaspoon baking powder
- Pinch of salt
- 100 g (31/2 oz) unsalted butter, softened
- 80 g (23/4 oz) icing (confectioners’) sugar, plus extra for dusting
- 1 egg yolk
- 70 g (21/2 oz) desiccated coconut, plus extra for decorating
- Pink gel food colouring
- 150 g (51/2 oz) white fondant
- 100 g (31/2 oz) good-quality raspberry jam
Method
- Combine the flour, milk powder, baking powder and salt in a bowl.
- Give these dry ingredients a good whisk and set aside.
- Using an electric mixer fitted with the paddle attachment, cream the butter, icing sugar and egg yolk until light and fluffy.
- Add the flour mixture followed by the coconut and mix until just combined.
- Wrap the dough in plastic wrap and place in the fridge for 1–2 hours.
- Line two baking trays with baking paper or silicone baking mats.
- Roll out the chilled dough on a lightly floured bench until 3–4 mm (1⁄8–3⁄16 inch) thick.
- Using an 8 x 3 cm (3 1⁄4 x 1 1⁄4 inch) rectangular crinkle cutter, cut out the cookies and place them on the trays.
- Chill for 15–20 minutes to help prevent spreading during baking.
- Preheat the oven to 160°C (315°F) fan-forced.
- Bake the cookies for 12–15 minutes or until the edges are lightly browned.
- Allow them to cool on the trays for 10 minutes (but leave the oven on) before transferring to a wire rack to cool completely.
- Knead the food colouring into the fondant until you achieve your desired colour – a pale pink is perfect here.
- Dust the bench with icing sugar and roll out the fondant until 2–3 mm (1⁄16–1⁄8 inch) thick. Cut the fondant into 7 x 1 cm (2 3⁄4 x 1⁄2 inch) strips.
- Place two fondant strips on each biscuit and return to the oven for 1–2 minutes or until the fondant begins to melt onto the biscuit. (It will just soften; be sure not to overbake as the fondant will seal and the coconut won’t stick.)
- Remove the biscuits from the oven and immediately sprinkle the extra coconut over the fondant. Place the jam in a piping bag fitted with a small round nozzle and pipe a thin strip of jam down the centre of each cookie.
- Allow the cookies to cool completely before eating. Pretty as a picture.
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