• Dessert
  • |
  • Snack

Quandong and Davidson’s Plum Iced Vovos

  • 20 MINS
  • |
  • 15 MINS
  • |
  • Makes 10

By Damien Coulthard and Rebecca Sullivan, from First Nations Food Companion.

Childhood memories galore here. This version of the popular biscuit is made super-Aussie with the addition of quandong jam and Davidson’s plum marshmallows. If you don’t feel like making the marshmallows yourself, you can always replace them with bought ones.

Quandong and Davidson’s Plum Iced Vovos


  • - 60g butter, softened
  • - 110g caster sugar
  • - 1 free-range egg
  • - 100g self-raising flour, sifted
  • - 100g plain flour, sifted
  • - 115g Quandong Jam
  • - 45g desiccated coconut
  • - Davidson’s plum powder, for sprinkling
  • - 100g Davidson’s plum marshmallows
  • - 30g butter
  • - 30g pure icing sugar
  • - Davidson’s plum powder > goji berry powder
  • - Quandong jam > plum jam


  1. Preheat oven to 180C and line two baking trays with baking paper. Beat butter and sugar in a stand mixer fitted with the paddle attachment until pale and fluffy.
  2. Beat in egg, then gently fold in flours. Turn out onto a lightly floured bench and knead lightly to bring dough together. Wrap in plastic wrap and chill for 10 minutes.
  3. Roll out dough between two sheets of baking paper to about 5 mm thick. Cut into 7 cm x 4 cm rectangles, then spread on baking trays, leaving 2 cm between each biccie. Bake for 10 minutes or until golden, then transfer to a wire rack to cool.
  4. For icing, melt marshmallow and butter in a small saucepan over low heat, then stir in icing sugar.
  5. To decorate, spread two strips of icing across the top of each biscuit, leaving a gap in the centre. Fill the gap with jam, then sprinkle with coconut. Sprinkle with Davidson’s plum powder to finish.