Iced Vovos



Another quintessential Aussie fave. Iced Vovos are best enjoyed with a warm cuppa – a match made in heaven!


Preparation time: 30 mins, plus 1 hour cooling time

Cooking time: 30 mins

Makes 24



  • 60g butter, chopped, at room temperature

  • ½ cup caster sugar, plus extra 1 ½ cups

  • 1 egg

  • ⅔ cup plain flour

  • ⅔ cup self-raising flour

  • ½ Harris farm triple berry jam

  • 2 tablespoons gelatine

  • 1 teaspoon vanilla extract

  • Pink food colouring

  • ¼ cup desiccated coconut



Step 1 Preheat oven 180°C fan-forced (200°C conventional). Lightly grease and line 2 oven trays with baking paper. In a large bowl, using an electric mixer beat the butter and sugar together until light and fluffy. Beat in egg.

Step 2 Sift flours together and fold into creamed mixture. Turn onto a lightly floured surface. Knead lightly until smooth. Wrap in plastic wrap, chill for 30 mins.

Step 3 Roll out dough between 2 sheets of baking paper until 4mm thick. Using a fluted pastry wheel, cut dough into 24 rectangles 4 x 5cm. Arrange on trays 3cm apart. Bake 10-12 minutes, until lightly golden. Cool on trays for 10 minutes, then transfer to a wire rack to cool completely.

Step 4 Meanwhile, put jam in a small saucepan and simmer for 10 mins, using a fork to break up any large chunks of berry. Set aside to cool slightly before transferring to a zip lock bag.

Step 5 Put extra sugar and 2/3 cup hot water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves and syrup is clear.

Using a fork, combine gelatine and 2/3 cup cold water in a jug. Pour into hot syrup. Cook, stirring, for 2 to 3 minutes or until gelatine has dissolved and mixture is clear. Pour into bowl of an electric mixer. Set aside to cool to room temperature (about 30 minutes).

Step 6 Meanwhile, snip the end off zip lock with jam and pipe 1cm thick lines of jam down the centre of cooled biscuits. Using an electric mixer, beat sugar and gelatine mixture on high for 6 to 10 minutes or until very thick. Add vanilla and tint with food colouring and beat for 1 minute. Transfer to a large piping bag with a small round nozzle.

Step 7 Working quickly (the marshmallow will begin to set quite quickly, especially if you’re working in a cool environment) pipe marshmallow down either side of the jam, and sprinkle with coconut.


Recipe and styling by Kayla Cameron. Visit her site here & Instagram here.

Photography by Bonnie Coumbe. See her site here & Instagram here.

Ingredients for Iced Vovos


Harris Farm Jam Triple Berry 630g

$10.99 ea

Golden Shore Desiccated Coconut 500g

$6.99 ea

Chef's Choice Edible Gelatine Powder 150g

$5.49 ea