Quick & Easy Raspberry Vovo Recipe: An Australian Classic Biscuit!

Описание: Who's ready for a taste of Aussie nostalgia? My homemade Iced Vovos are about to become your new favourite treat!

Imagine a buttery coconut shortbread base bursting with tangy raspberry jam, all wrapped up in a cloud of perfectly-sweet marshmallow ☁️

These Iced Vovos will have you wondering why you ever settled for store-bought.

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📖 Recipe 📖

COCONUT SHORTBREAD 🥥

Ingredients
150g (5.29oz) unsalted butter
100g (3.53oz) brown sugar
50g (1.76oz) whole eggs
260g (9.17oz) plain (all-purpose) flour, sieved
35g (1.23oz) desiccated coconut
2g (0.07oz) baking powder
2g (0.07oz) salt
plain (all-purpose) flour, for dusting

Method
1. Mix the butter and brown sugar until completely smooth.
2. Add the egg and mix.
3. Add the flour followed by the coconut, baking powder, and salt.
4. Mix until the ingredients just come together as a dough.
5. Press the dough into a flat, even square, wrap in plastic wrap and chill in the refrigerator for 2 hours.
6. Roll out the chilled dough to approximately 5mm in thickness.
7. Cut the dough into rectangles, 40mm x 60mm in size.
8. Arrange the rectangles of dough over a perforated tray lined with a Silpain baking mat, place a second Silpain mat on top.
9. Bake for approximately 20 minutes, or until light golden in a pre-heated oven at 150°C (302°F), fan forced.

RASPBERRY JAM

Ingredients
200g (7.05oz) frozen or fresh raspberries
72g (2.54oz) caster (superfine) sugar
80g (2.82oz) inverted sugar
40g (1.41oz) glucose
1g (0.04oz) citric acid or tartaric acid, optional
8g (0.28oz) raspberry liqueur, optional

Method
1. Place the raspberries, caster sugar, inverted sugar, and glucose into a saucepan.
2. Stir continuously with a whisk and bring the ingredients to 103°C (217.4°F).
3. Remove from the heat, immediately add the citric acid, and whisk to incorporate.
4. Add the raspberry liqueur and combine.
5. Transfer the jam into a bowl, cover with plastic wrap touching the surface, and set aside at room temperature.

Once the jam has cooled completely, you can begin preparing the marshmallow.

RASPBERRY MARSHMALLOW

Note: Prior to preparing the marshmallow, ensure the coconut shortbread biscuits are completely cooled, and the jam has set.

Ingredients
8.5g (0.3oz) gold gelatine sheets
49g (1.73oz) liquid glucose
84g (2.96oz) Ravifruit Raspberry Puree
150g (5.29oz) caster (superfine) sugar
49g (1.73oz) dextrose
3g (0.11oz) Heilala Vanilla Bean Paste

Method
1. Soak the gelatine in a bowl of cold water until soft and pliable.
2. Remove from water and squeeze excess, then combine with glucose in a mixer with a whisk attachment.
3. Place the raspberry puree, sugar, dextrose & vanilla into a saucepan & heat until sugar has dissolved.
4. Pour the hot mixture over the gelatine & glucose in a stand mixer and whisk to form the marshmallow.

To check when the marshmallow is ready to pipe, lift the whisk attachment and allow some marshmallow to fall back into the bowl.

If the marshmallow holds its shape on top without incorporating back into the rest of the mixture, it’s ready!

5. Transfer the mixture to a piping bag fitted with a 10mm plain piping tube & assemble immediately.
6. Assemble as shown in the video, before finishing with a sprinkle of desiccated coconut.

Voila!

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