The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.


Take the good old Iced VoVo, the iconic Australian biscuit of our grandparents' generation. Make it round instead of rectangular, pile on lots of fresh soft marshmallow, coconut and homemade raspberry jam, and I defy you to find a better biscuit for a cup of tea.

You'll need

200 gm pastry flour, sifted 60 gm icing sugar, sifted 120 gm butter 1 egg 100 gm desiccated (shredded) coconut 12 tsp raspberry jam   Marshmallow 270 gm caster sugar 180 gm liquid glucose 15 gm powdered gelatine


  • 01
  • Rub together the sifted flour, icing sugar, butter and pinch of sea salt to a fine crumb. Add the egg and mix as little as possible to bring the pastry together. Wrap into 3-4 manageable portions and chill in the refrigerator for at least a couple of hours; the dough will keep for several days.
  • 02
  • Preheat the oven to 180C. Line a baking tray with baking paper. Roll out the dough to about 3mm thick, then cut into twelve 7cm-diameter discs. Bake for 15 minutes, or until cooked through and golden brown. Remove from the oven and cool on the tray.
  • 03
  • For marshmallow, put the sugar and glucose in a heavy-based saucepan with 70ml of water. Bring to the boil and cook to the soft-ball stage (118C on a sugar thermometer). Leave to cool to 100C. Put the gelatine in a heatproof bowl with 90ml of cold water. After about 5 minutes, once the gelatine has soaked up all the water, place the bowl over a saucepan of hot water to melt the mixture briefly, then add it to the hot sugar syrup. Use hand-held electric beaters or an electric mixer with a whisk attachment to beat the marshmallow until light, fluffy and cool.
  • 04
  • To serve, pipe a ring of marshmallow around the edge of each biscuit. Dip each into the coconut and put a teaspoonful of raspberry jam in the centre. These biscuits are best eaten the next day – the marshmallow gets a nice chewy stickiness to it.

Note To make moon pie biscuits, prepare as above, but pipe marshmallow around only six biscuits, then top each of these with a teaspoonful of blackberry or boysenberry jam, instead of raspberry jam. Put the other biscuits on top and allow to firm for 30 minutes, then dip the biscuits in a melted chocolate mixture. This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.

At A Glance

  • Serves 12 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 12 people

Featured in

Sep 2014

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.