Great timing, says mum.
Not for everyday scoffing, these special occasion biscuits are typically reserved for visiting guests and dignitaries. You have to be a pretty special person to warrant the opening of a pack. While not everyone agrees on its clashing pink and red colour scheme, no one can deny the deliciousness of those pillowy marshmallow mounds paired with sticky jam and coconut. This year, Arnott’s shows you how to make mum’s favourite bickie in a heart shape for Mother’s Day.
Each week, Arnott’s has vowed to release a new biscuit recipe from its secret vault.  The Iced VoVo marks the third release, following the Monte Carlo and Scotch Finger.
Iced Vovo Heart.
ICED VOVO INSPIRED HEARTS
Prep time: 10 mins
Cook time: 18 mins
Makes: 36 biscuits
Biscuit ingredients180g unsalted butter softened
½ cup (75g) soft icing sugar
½ tsp salt
2 cups (300g) plain flour
Royal icing1 large egg white
1½ cups (200g) 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
Extra baking itemsHeart-shaped cutter (optional)
Piping bag and nozzle (optional)
METHOD
Biscuit
  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 mins 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. 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, re-rolling scrap dough to make more hearts.
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. 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 no2 nozzle) and fill your piping bag ⅓ full of icing. Do not 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.
  4. Sprinkle with coconut. Place iced biscuits in a single layer of an airtight container to set overnight.
Tips
  • Be very light handed when adding your colour to ensure a soft pink colour
  • If you don’t have a piping bag, you can use a snap-lock bag and snip the corner off
  • Biscuits can be made into any shape, including the traditional rectangle