Makes about 40 cookies
I hear you non-Aussie folk asking “what the eff is an Iced VoVo and why do I want a vegan one?” and I’ma give you an answer! The Iced VoVo is a classic Australian biscuit; a vanilla cookie topped with marshmallowy fondant, jam and coconut. Obviously there are a couple of components of the Iced VoVo that means they’re were no longer on the shopping list once I went vegan, so for my niece’s 5th birthday tea party I whipped up a batch of vegan ones! I know it looks a little complicated and making your own marshmallow seems daunting but trust me, you got this, I believe in you.
- 1/2 cup vegan margarine (I used Nuttelex)
- 1 cup caster sugar
- 1/4 cup soy milk
- 1-2 teaspoons vanilla extract
- 2 cups plain flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 cup water
- 3 tablespoons agar agar powder
- 3/4 cup glucose syrup
- 1 3/4 cup caster sugar
- 2 teaspoons strawberry essence (make sure it’s vegan)
- 1-2 drops pink food colouring (make sure that’s vegan too!)
- 1 300mL jar of strawberry jam
- 1/3 cup desiccated coconut
- Start by making the biscuits and in a mixer (or by hand) cream together the vegan margarine and caster sugar before adding the soy milk and vanilla.
- Sift in the flour, baking powder and salt and mix until a dough is formed. You want it to be a little wet but not sticky, so add more flour or soy milk as needed.
- Tip the dough out onto a lightly floured surface and knead until a smooth ball is formed. Wrap in cling wrap and place in the fridge for an hour.
- Preheat the oven to 180°C and line 3-4 baking trays with baking paper.
- Remove the dough from the fridge and cut in half, returning one half back to the fridge to keep it cool.
- Roll out to about 5mm thick on a lightly floured surface and use a cookie cutter to cut out the biscuit shapes (I used a rectangular cutter with scalloped edges but use whatever you want!) Re-roll any remaining cut off dough and do the same before removing the rest of the dough from the fridge and doing the same.
- Carefully transfer the cookies to the baking trays with a spatula before baking for 15 minutes or until the edges just start to go golden, any longer and your biscuits may become too hard!
- Allow to cool for half an hour on the trays before transferring to cooling racks to cool completely.
- While the cookies cool, make your marshmallow by first mixing together the water and agar agar powder in a saucepan over medium heat until the agar agar dissolves.
- Turn up the heat to high and add the glucose syrup and caster sugar, continue to stir until the mixture boils rapidly.
- Carefully pour the mixture into the bowl of your electric mixture and mix on high (make sure you’re using a cover as it’ll spit and it’s hot!)
- Add the strawberry flavour and colouring and continue to mix until a light and fluffy marshmallow is formed. Allow to sit for a minute or two so the mixture is a little firmer but no longer as you don’t want it to set.
- Quickly transfer the mixture to a piping bag with a small round tip and gently pipe the marshmallow down the sides of each cookie, leaving a strip in the middle. I did mine in a bit of a zig zag to make it a little more pretty.
- Sprinkle with the desiccated coconut and allow the marshmallow to set before tipping out the excess coconut.
- Warm your jam in the microwave to soften it a little before adding to the same piping bag (clean it first) and filling in the middle strip on each biscuit.
- Allow to set before serving.