Make your own Iced VoVos

In what is Food & Drink Business editor’s weekly iso highlight, Arnott’s has released the recipe for another of its iconic biscuits as part of its Big Recipe Release - the Iced VoVo.

More than 100,000 have been baking up a storm with the first two recipes, the Monte Carlo and Scotch Finger. 

Adapted for the home cook, Arnott’s master baker Vanessa Horton has not only given the gift of coconutty jammy goodness, but the idea of making them in the shape of love-hearts, perfect timing for Mother’s Day.

More than 100,000 people have been baking in the Arnott’s Big Recipe Release, which was launched on 24 April. 

The company says the campaign is the first in its history and is in response to the pandemic lock-downs. It is releasing one  recipe for one of its iconic biscuits every week until social distancing regulations are lifted.

The Monte Carlo recipe is here. 

The Scotch Finger recipe is here. 

Horton said the fact the Iced VoVo holds a special place in so many Australian’s hearts led to the biscuit’s reshaping. “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,” she said.

$100k up for grabs  

There’s even more than icing, jam and coconut on this week’s reveal, with Arnott’s announcing its “There’s no substitute for mum” $100,000 giveaway. 

Arnott’s said: “We know that this weekend will be tough for the country, as many will be unable to spend time with the people who mean the most to them on Mother’s Day.

So we’re giving away a total of $100,000 in vouchers to help families – especially mums – stay connected with the people they love.

It’s a small but important gesture that helps make those connections possible, as we all know “there is no substitute for mum.”

 

Eligible Australians can enter for their chance to win a $500 cash gift voucher by visiting www.arnotts.com and telling us why there is no substitute for the special mum in their life. Full details, terms and conditions are available on the website.

How Australians can participate in the Arnott’s Big Recipe Release:

1. Check the Arnott’s website, @arnottsbiscuits Instagram and @ArnottsBiscuits Facebook pages for the latest recipes

2. Share a photo of your bickie baking creation

3. Make sure you tag #BakeTogether and @Arnottsbiscuits

 

Iced VoVo Hearts

(inspired by Arnott’s Iced VoVo and adapted for home bakers)

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

Royal Icing

• 1 large egg white
• 200 g (11⁄2 cups) icing sugar
• 1 tsp vanilla extract
• 1 tsp glucose syrup
• 1-2 drops pillar box red colouring
• 1⁄2 cup raspberry jam
• 1⁄2 cup desiccated coconut

Extra Baking Items

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

Method

Biscuits 

1. Pre-heat fan-forced oven to 160°C. Line 2 baking trays with baking paper.
2. Using an electric mixer, beat the butter, icing sugar, and salt for 2 minutes or until pale and
3. creamy. Sift the flour into the butter mixture and mix on low speed until combined.
4. Place half the mixture between baking paper and roll out to approx. 5 mm 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.
5. Bake for 16-18 minutes or when biscuits start to turn golden. Leave on the tray to cool.

Royal 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.
2. Gradually add the icing sugar, vanilla and glucose, whisking until combined and glossy.
3. 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.
4. Add your colour and stir until combined.
5. Cover surface of icing with cling wrap until ready to use to prevent the icing going hard.

Creation 

1. 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.
2. 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.
3. Sprinkle with coconut. Place iced biscuits in a single layer of an airtight container to set overnight.

Tips

1. Be very light handed when adding your colour to ensure a soft pink colour
2. If you don’t have a piping bag, you can use a snap lock bag and snip the corner off
3. Biscuits can be made into any shape, including the traditional rectangle