Go Back
+ servings
iced vovos
Print Recipe
4.90 from 19 votes

Iced VoVo

An Australian classic you can make at home
Prep Time30 mins
Cook Time12 mins
Course: Dessert
Cuisine: Australian
Keyword: iced vovo
Servings: 30 biscuits
Calories: 89kcal



  • 30 grams butter
  • 30 grams caster sugar
  • 1 tablespoon hot water
  • 1 cup SR flour

Pink Marshmallow Icing

  • 175 grams pink marshmallows
  • 2 tablespoons water
  • 250 grams icing sugar


  • 1/2 cup coconut
  • 4 tablespoons raspberry jam



  • Cream butter and sugar.
  • Add egg and continue to beat for one minute.
  • Add hot water and beat until blended.
  • Sift flour into mixture and stir with a knife until blended.
  • Form mixture into a large ball with your hands. Handle the mixture until it forms a dough but don't knead.
  • Place mixture onto a floured surface and roll out until very thin (about 2-3 mm thick).
  • Cut into 6cm x 4cm rectangles and place on a tray lined with baking paper.
  • Bake in a moderate oven (160 degrees celsius in a fan forced oven) for 10-12 minutes.
  • Allow to cool.

Pink Marshmallow Icing

  • Place marshmallows and water in a saucepan and heat over low heat while stirring.
  • Once the mixture has melted completely, take off heat and stir in icing sugar.


  • Put icing mixture into a piping bag and pipe a stripe down each side of the biscuit. Sprinkle coconut on the icing and flatten slightly with a knife.
  • Once the mixture has set a little, use a knife to tidy up the pink icing stripes.
  • Shake off the coconut.
  • Using a piping bag again, pipe raspberry jam down the centre of each biscuit then sprinkle with a little coconut.



Calories: 89kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 11mg | Fiber: 1g | Sugar: 14g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg