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Iced Vo Vos



32 piece(s)


  • 60 grams Butter, room temperature
  • 100 grams caster sugar
  • 1 egg
  • 100 grams plain flour
  • 100 grams self-raising flour


  • 200 grams pink marshmallows
  • 60 grams Butter
  • 100 grams icing sugar
  • dessicated coconut
  • raspberry jam
  • 6
    Preparation 30min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  1. 1. Insert butterfly into bowl
  2. 2. Mix butter (60gm), caster sugar (100gm) with butterfly 30secs/Spd 3
  3. 3. Add egg (1) and mix 20 secs/Spd 3
  4. 4. Remove butterfly
  5. 5. Add plain flour (100gm) and self-raising flour (100gm) and mix 30secs/Spd 4
  6. 6. Knead 2mins/Dough mode
  7. 7. Tip mixture onto glad wrap, wrap and place in fridge 15 minutes. Meanwhile preheat oven to 180°C. Lightly grease and line 2 baking trays with baking paper.
  8. 8. Place dough between 2 sheets of baking paper and roll until 4mm thick. Cut with fluted pastry wheel if you have one, if not use TM Spatula to cut into rectangles 4cm x 5cm.
  9. 10. Clean and dry mixing bowl
  10. Topping
  11. 1. Place pink marshmallows (200gm) and butter (60gm) in bowl. Mix 5secs/Spd 2.
  12. 2. Add icing sugar (100gm) to bowl. Mix 5 secs/Spd 2.
  13. 2. Mix 5 mins/60 deg/Spd 2. Transfer marshmallow mix to a bowl. Mixture should be thick and will be sticky - if not, leave to cool for 15mins. Mixture thickens as it cools.
  14. Construction
  15. 1. Place dessicated coconut on plate
  16. 2. Working quickly, spread small amount of marshmallow mixture along both sides of biscuit. You can use piping bag but prefer to use knife.
    Leave centre strip bare.
  17. 3. Dip marshmallow side into desiccated cococnut, shake off excess coconut. Place on plate or cooling rack
  18. 4. Spread small amount of raspberry jam along centre strip. Place on plate and then in fridge to set.
  19. 5. Place in air-tight container and store for future enjoyment!

Accessories you need

  • Butterfly
    buy now
  • Spatula TM31
    Spatula TM31
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* Can be made with Gluten free flours and Nuttelex instead of butter to make it dairy free as well.

* If jam is solid, warm in microwave in 10 sec burst till soft.

* Recipe makes about 30 biscuits. I usually make double batch without any problem.

Recipe converted from https://kitchen.nine.com.au/2016/05/16/12/02/iced-vovos

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I made these today! Gluten free and so yummy!!...

    Submitted by Leeanne B on 22. August 2021 - 22:26.

    I made these today! Gluten free and so yummy!! Thank you for the recipe x

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  • NitaW: I spooned it on, you could pipe if you like...

    Submitted by CBushy on 17. June 2018 - 09:19.

    NitaW: I spooned it on, you could pipe if you like but I just decided to spoon

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  • These look and sound great Claire. Did you pipe...

    Submitted by NitaW on 1. June 2018 - 22:18.

    These look and sound great Claire. Did you pipe the marshmallow mix on or spoon it on?


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