Arnott's shares its secret recipe for its iconic Iced VoVo biscuits (2024)

Arnott's has released its secret recipe for its iconic Iced VoVo biscuits
The treasured biscuit with raspberry jam has been a family favourite since 1906
Home bakers will be able to make the delectable treat at home but with a twist

By Cindy Tran for Daily Mail Australia

Published: 19:15 EDT, 7 May 2020 | Updated: 19:23 EDT, 7 May 2020

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Arnott's has released its secret recipe for its iconic Iced VoVo biscuits.

Australian home bakers will be able to make the classicdelectable treat in their own kitchen - but with a special Mother's Day twist.

The treasured biscuit has been a family favourite since 1906, and it's topped with pink fondant, a strip of jammy raspberry filling and a sprinkling ofdesiccated coconut.

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Australian home bakers will be able to recreate Arnott's Iced VoVo biscuit but with a twist

Arnott's Iced VoVo hearts 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

Extra baking items

Heart shaped cutter (optional)
Piping bag and nozzle (optional)

Royal icing

1 large egg white
200 g (1½ cups) 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

METHOD

Using a 6cm heart shaped cutter, cut out biscuits, transfer to baking sheets. Bake for 16-18 minutes or when biscuits start to turn golden. Leave on the tray to cool

Fill your piping bag 1/3 full of icing. Don't 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

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

2. Using an electric mixer, beat the butter, icing sugar, and salt for two 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. 5mm 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.

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.

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'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.'

The treats can be made in less than 30 minutes to prepare and bake in the oven.

The recipe consists of unsalted butter, icing sugar, salt, plain flour, egg, vanilla extract, glucose syrup, red food colouring, raspberry jam and desiccated coconut.

The treasured biscuit has been a family favourite since 1906, and it's topped with pink fondant, a strip of jammy raspberry filling and a sprinkling of coconut

To encourage Australians to stay at home, put on their aprons and bake together, Arnott's will be sharing some of its secret biscuit recipes to the public every week.

The 'Arnott's Big Recipe Release' will see Australia's largest (and oldest) baker unveil the recipe - complete with instructions, until social distancing regulations are lifted.

'We know how important our biscuits are to Australians, both locally and living abroad, in helping them come together with family and friends and feeling connected,' Ms Horton said.

'That's why I've personally adapted and tested each of the "secret" recipes we're revealing to the public, so they can find new ways to come together and share a biscuit, in this time of need.'

The decision to release the recipes comes in response to the social distancing regulations fuelling a 300 per cent spike in baking-related searches.

The report found the average Aussie household has stockpiled enough flour to last 65 days, and the volume of sugar purchases have increased by 65 per cent.