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

Marie biscuits

🥗Healthier: whole grain biscuits

💰Cheaper: plain crackers

Whole grain biscuits add fiber while plain crackers are more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option, while margarine is often less expensive.

raspberry jam

🥗Healthier: homemade fruit spread

💰Cheaper: other fruit jams

Homemade spreads can be lower in sugar and cost-effective.

icing sugar

🥗Healthier: powdered erythritol

💰Cheaper: granulated sugar

Erythritol is a sugar substitute with fewer calories.

Mix the butter and brown sugar until completely smooth.

Add the egg and mix.

Add the flour followed by the coconut, baking powder, and salt.

Mix until the ingredients just come together as a dough.

Press the dough into a flat, even square, wrap in plastic wrap and chill in the refrigerator for 2 hours.

Roll out the chilled dough to approximately 5mm in thickness.

Cut the dough into rectangles, 40mm x 60mm in size.

Arrange the rectangles of dough over a perforated tray lined with a Silpain baking mat, place a second Silpain mat on top.

Bake for approximately 20 minutes, or until light golden in a pre-heated oven at 150°C (302°F), fan forced.

Place the raspberries, caster sugar, inverted sugar, and glucose into a saucepan.

Stir continuously with a whisk and bring the ingredients to 103°C (217.4°F).

Remove from the heat, immediately add the citric acid, and whisk to incorporate.

Add the raspberry liqueur and combine.

Transfer the jam into a bowl, cover with plastic wrap touching the surface, and set aside at room temperature.

Soak the gelatine in a bowl of cold water until soft and pliable.

Remove from water and squeeze excess, then combine with glucose in a mixer with a whisk attachment.

Place the raspberry puree, sugar, dextrose & vanilla into a saucepan & heat until sugar has dissolved.

Pour the hot mixture over the gelatine & glucose in a stand mixer and whisk to form the marshmallow.

Transfer the mixture to a piping bag fitted with a 10mm plain piping tube & assemble immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens