Vegan, Gluten-Free Iced Vovos!

Posted by on Apr 15, 2014 in Recipes | 0 comments

I loved Arnott’s Iced Vovos as a child. There was nothing else quite like them: a chewy marshmallow, jam & desiccated coconut topping over a crunchy biscuit. Yum!  

It is probably close to 18 years since I’ve had an Iced Vovo, and while they are still available in Australia, I’m told they are nothing like the ones I remember. Now they have a fondant and jam topping, rather than the marshmallow topping I really loved. 

This vegan and gluten-free version of the biscuits brings back the marshmallow in a big way!  And while the recipe is a little bit fussy, they are definitely worth the time and effort involved.  They are a perfect, indulgent treat. 

Freshly iced and ready to eat!

Freshly iced and ready to eat!

Iced Vovos
Yields 32
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Total Time
2 hr
Total Time
2 hr
  1. 2/3 cup sorghum flour
  2. 1/3 cup coconut flour
  3. 1/3 cup tapioca flour
  4. 1/2 tsp xanthan gum
  5. 1/2 tsp salt
  6. 1/4 cup or 1/2 of an earth balance buttery stick
  7. 1/2 cup coconut palm sugar
  8. 6-7 tbsps almond milk
  1. 10 Dandies vegan marshmallows (125g)
  2. 1/4 cup margarine
  3. 1/4 cup powdered/icing sugar, sifted
  4. 2 tsps beetroot juice
  5. 1/4 cup Strawberry Jam
  6. 1/4 cup shredded/desiccated coconut
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Prepare two cookie sheets by lining them with parchment paper.
  3. Add coconut palm sugar and blend to create a fine powder
  4. Using a stand mixer with the whisk attachment, mix together the coconut palm sugar and earth balance.
  5. Add 4 tbsps (1/4 cup) of almond milk and whisk again.
  6. In a separate bowl, add the dry ingredients and whisk to combine
  7. Fold the dry ingredients into the wet, and add remaining almond milk a tbsp at a time until the dough holds together well. You should have a nice, firm but pliable and rollable dough. You don't want it too wet!
  8. Take the dough out of the bowl and knead it until soft and smooth on a lightly sorghum-floured surface.
  9. Lay down a piece of parchment paper on your work surface, half the dough and roll out on the parchment paper until it is about 1/4 inch thick.
  10. Using a cookie cutter with crimped edges, or a pastry wheel with a crimper edge, cut the dough into squares or rectangles and place them on a parchment-lined baking sheet. Repeat until all of dough has been used.
  11. Bake for about 15 minutes until the cookies just begin to brown.
  12. Remove from oven and allow them to cool completely before icing them.
  1. Heat margarine and marshmallows on medium-low heat until the marshmallows melt. This will take some time, be patient.
  2. Once the marshmallows have melted, add the powdered sugar and beetroot juice and stir until smooth.
  3. Spoon the mixture into an icing bag (careful, it will be hot).
  4. Ice two lines of the marshmallow mixture on the top of each cookie, leaving space in the middle for the jam. You'll need to work quickly here, because the marshmallow mixture will harden as it cools.
  5. Add the jam to an icing bag and fill in the center of each cookie, between the two stripes of marshmallow, with jam.
  6. Sprinkle coconut on top and press it in lightly over the marshmallow to make sure it sticks.
  7. Try not to eat too many at once!
Vegan Sweet and Simple
I used Dandies Vegan Marshmallows from Chicago Vegan Foods for the marshmallow icing, however other vegan marshmallows will probably work too!  



And while my icing skills may leave a lot to be desired, these cookies definitely don’t. I bet you can’t eat just one!


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