Recipes

Sweeten Up Your Baking Game With Arnott’s Iced VoVo Hearts Recipe

By Sammy Preston
8th May 2020

A baking tray lined with freshly baked Iced VoVo hearts. The word

To help us navigate life in the time of Corona, the biscuit legends over at Arnott's have been drip-feeding us their iconic cookie recipes. 

First, it was the Monte Carlo—a debated favourite among the Arnott's Assorted pack. Last week, we were gifted with the secrets to the dunkable hero that is the Scotch Finger, and this week—it's the pink-iced, jam striped, coconut dusted dream that is the Iced VoVo. Arnott's have adjusted the recipe slightly for home bakers, giving us Iced VoVo Hearts—a heart-shaped riff on the original shape, perfect for gifting. 

As for what's up next, fingers crossed it'll be the Kingston or the Butternut Snap. 

For now, fire up the oven and roll out the baking paper. Here's how to make Arnott's Iced VoVo Hearts. 

  • Prep time: 10 mins
  • Cook time: 18 mins
  • Makes: 36

Ingredients 

Biscuits

  • 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 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, 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.

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

Pro 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

Get more Arnott's biscuits recipes, like the Monte Carlo, on their website.

For more great things to cook in isolation, head to our Recipes section.

Image credit: Arnott's

Get our top stories direct to your inbox.

Unilever tracking pixel

You May Also Like