V for VOVO Biscuits
- Preparation: 15min
- Cooking Time: 15-20min
- Serves: 36 Biscuits
– 150ml Leccino Extra Virgin Olive Oil
– 75g icing sugar
– a pinch of Salt
– 300g Plain Flour
– 1 large Egg White
– 200g Icing Sugar
– 1 tablespoon Vanilla Extract
– 1 teaspoon Glucose Syrup
– 2 drop Red Colouring
– 4 tablespoon Raspberry Jam
– 2 tablespoon Desiccated Coconut
Step 1. Preheat oven to 150°C fan forced. Line 2 baking trays with parchment paper.
Step 2. In a cake mixer, beat icing sugar and EVOO until pale and creamy. Add the flour. Mix until it resembles fine crumbs.
Step 3. Pour the mixture between the two parchment papers and roll out to approximately 5mm thickness. Using a heart cookie cutter cutter, cut out the biscuits. Repeat until all dough are formed into biscuits.
Step 4. Bake for 15-20 minutes until the are light brown in colour. Cool before icing.
Icing (Prep Time: 20 minutes):
Step 1. Whisk the egg white with the balloon Whisk attachment, gradually add the icing sugar, vanilla and glucose, whisking until combined and glossy. Add the colouring and stir until combined. Fill a piping bag with icing and set it aside.
Step 2. Fill another piping bag with raspberry jam and a pipe a jam strip down the centre of the heart biscuit and pipe the pink icing around the edges before filling in the remainder of the heart with icing.
Step 3. Sprinkle coconut over the biscuits. Store or serve when the icing on biscuits has set.