Snowball recipe by Keenan Blake

Image by Keenan Blake

400ml desiccated coconut
One or two teaspoons red food colouring

Rub the colouring into the coconut until its pink. Set aside. Syrup
120ml sugar
120ml water
150ml strawberry jam
For the syrup add the water, sugar and jam into a small saucepan. Boil until the sugar is dissolved and the syrup is a bit thick. About 6 mins. Once ready set aside and allow to cool.

140g butter
1/2 cup white sugar
2 large eggs
1 teaspoon vanilla essence
400ml self-raising flour

1 cup icing sugar
20ml water

Image by Keenan Blake

Mix the icing sugar and water together until you form a spreadable paste, like a peanut butter texture.
Cream the butter and sugar until light and fluffy, add one egg at a time and incorporate after each one. Add the vanilla essence and mix. Add the flour and mix by hand until a soft dough is formed. Divide the dough into 12 parts each weighing 50g each. Line a baking tray with baking paper. Roll the 12 parts into balls and place onto the baking tray well apart. Bake for 15 mins on 170°C. Remove from the oven and allow to cool. Spread equal amounts of icing on six halfs of the snowballs and Sandwich it with the other six halfs of the snowballs. Creating six fully snowballs. Dip each one into the syrup for 6 seconds until its well coated with the syrup, then roll each one in the coconut.


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