iced vovo

It was Australia Day yesterday and to celebrate I made some traditional Australian biscuits. The oh so very famous iced vovo. Recipe is down the bottom.

I started off with Vanilla Snaps using Donna Hay recipe from “Modern Classics 2″

Ingredients:

• 185gms butter
• 1 cup caster sugar
• 1 ½ tsp vanilla extract
• 2 ½ cups flour
• 1 egg
• 1 egg yolk
• icing sugar to dust

How to make:

• Preheat the oven to 180 c
• In a food processor mix the butter, sugar and vanilla until smooth
• Add the flour, egg and egg yolk and process until the mixture forms a soft dough
• Take the dough out the processor and knead slightly bringing it together in ball and wrap it in cling film and place in the fridge for 30 minutes
• Roll the dough out on a lightly floured surface or between 2 sheets of baking paper until about ½ cm / 5mm thick
• Cut the dough into approximately 7cm rounds
• Place the dough rounds on a baking sheet that has been lined with baking paper or silicone baking sheets
• Bake for 10 – 12 minutes until golden brown

Remove the biscuits carefully from the baking tray and allow them to cool on a wire cooling rack as they have a tendency to carry over cooking and could turn too brown once removed from the oven (I generally cool all biscuits on a cooling rack).

When cooled I added the topping

• 125g unsalted butter
• 2 cups icing sugar
• 1 1/2 cups white or pink marshmallows
• Pink food colouring
• 1/2 cup raspberry or strawberry jam, whisked until smooth
• 1/2 cup dessicated coconut

How to make:

• Place butter and sifted icing sugar in a large mixing bowl and beat until light and fluffy.
• Add pink food colouring to lightly pink
• melt marshmallows in a pan over low heat with a tiny bit of water
• using a spatula add the melted marshmallows to the mixture and mix well
• spread the mixture over the top of the biscuits leaving a strip down the middle for jam
• dollop jam down the middle of the biscuits and cover with desiccated coconut.