Iced Vovos have been on my list of things to veganise for some months, I got the final push when a lady (a member of Australian Vegan Foodies) mentioned a lovely story about her granddad and how iced Vovos reminded her of him.
So here is my first attempt. I think the cookies are a bit on the dry/crunchy side. They probably could do with less cooking at the start and letting them dry out more once the marshmallow icing is drying in the oven. I baked the cookies for 15 minutes but seeing the final results I think that 8 minutes would be sufficient.
For the cookies
90gms of nuttlelex (or other vegan butter/margarine that is able to be creamed)
200gms of raw caster sugar
80gms of aquafaba
370gms of flour
2 tsp baking powder
For the icing
120gms of sugar
70gms of aquafaba
1/2 tsp xanthan gum
1 tsp vanilla extract
Queen pink food colouring (optional)
150 grams of finely grated dessicated coconut
300gms of raspberry jam
To make the cookies
- Sift flour and baking powder and set aside.
- Preheat oven to 200 degrees Celsius.
- Prepare two cookie trays by lining them with baking paper.
- With hand mixer, cream the nuttelex until it turns pale.
- Add the sugar one tablespoon at a time, and keep mixing on high with the hand mixer until all the sugar is incorporated.
- Add one tablespoon of aquafaba at a time, while continuing to mix on high.
- Once all aquafaba is incorporated, add the flour mix, and using a flat knife, mix it with the butter mix.
- Turn out the mix onto a floured surface, to make a soft dough. Do not over knead, just enough to bring the dough together.
- Roll out the dough between two pieces of baking paper, roll it to approximately 4 millimeters.
- Cut the dough into rectangles using a cutter or with a knife.
- Place on a baking tray covered with baking paper, and bake for 8 minutes.
- Remove from the oven and allow to cool.
To make the icing/marshmallow
- Place aquafaba in the bowl of a stand mixer.
- Mix initially on low speed and turn it to high when the mix is frothy.
- Mix for approximately 10 minutes until stiff peaks form.
- Add one tablespoon of sugar at a time, and continue mixing, until all sugar is mixed in.
- Add food colouring if desired.
- Add the xantan gum and mix for two more minutes.
- Place the mashmallow mix in a piping bag with a small star tip.
- Pipe stars all long each long edge of the cookie, and cover imediately with coconut.
- Once all the cookies are done, shake off any excess coconut and place in the oven at 100 degrees celcius for 20 minutes. This will allow the marshmallow to set.
- Remove cookies from the oven and allow to cool.
- Heat the raspberry jam in a pot on the stove. When it has become runny, strain it using a fine mesh metal strainer.
- Spread the hot strained raspberry jam down the middle of the cookie and allow to cool.
Store in one layer in an airtight container.