Celebrate Mother's Day by baking these classic Arnott's Iced VoVos at home

Publish Date
Friday, 8 May 2020, 1:28PM
Screenshot / thecunningculinarian

Screenshot / thecunningculinarian

The awesome people at Arnott's have released yet another classic recipe for us all to bake ourselves while in isolation.

They've saved a very special biccy for Mother's Day too. The iconic Iced VoVo!

"Are you ready to bake this Mother’s Day one to remember? We’ve saved one of our all-time favourites for this special occasion – because There is No Substitute for the mums and amazing women in our lives."

Have a crack at the Australasian fave using the original recipe below!


  • Prep time: 10 mins

  • Cook time: 18 mins

  • Makes: 36 biscuits



  • 180g unsalted butter softened

  • ½ cup (75g) soft icing sugar

  • ½ tsp salt

  • 2 cups (300g) plain flour

Royal Icing

  • 1 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 Items

  • Piping bag and nozzle (optional)



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.


  • 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


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