Snowballs are one of South Africa’s most loved teatime treats, soft sponge cakes sandwiched with jam and/or icing, dipped in a sweet syrup, and rolled in coconut. Whether you remember them from family gatherings or want to introduce your loved ones to a nostalgic dessert, this snowball recipe is simple, affordable, and absolutely delicious.

Why you should try this Snowball recipe?

Soft, Fluffy & Delicious – These snowballs are light and airy on the inside, with just the right sweetness. Every bite melts in your mouth!
Egg-Free & Fasting-Friendly – Perfect for those observing fasting periods or avoiding eggs.
Easy to Make – Even if you’re new to baking, this step-by-step recipe ensures perfect snowballs every time.
Customizable Flavours – Mix it up by using your favourite jam, adding icing, or trying a different food colouring for a fun, unique twist.
Perfect for Any Occasion – Ideal for parties, lunchboxes, or a simple afternoon snack with tea or coffee.

Ingredients you will need

When it comes to baking snowballs, every ingredient plays a role in giving you that soft,icing and/or jam-filled centre with a sweet coconut coating. Here’s what you’ll need and why:

Butter – This forms the base of the biscuit dough, adding richness and moisture. Margarine can be used as a substitute if needed, though butter gives a more flavorful result.

Castor sugar – Finer than granulated sugar, castor sugar dissolves quickly and gives the biscuit a delicate sweetness and light texture. However, you can still use regular granulated sugar if you do not have castor sugar.

Cream – Fresh cream makes the biscuits extra soft, adding a melt-in-the-mouth texture that’s essential for snowballs.

Vanilla essence – A small amount of vanilla extract goes a long way in enhancing the vanilla flavour of the dough.

Self-raising flour – Self-raising flour contains a raising agent, which helps the dough rise slightly and gives the snowballs their light, fluffy structure.

Water – Used to make the sugar syrup. It dissolves the sugar and forms the liquid base that coats the snowballs.

Granulated white sugar – Combined with water, sugar creates a sticky syrup that helps the coconut cling to the snowballs and adds sweetness to the coating.

Red food colouring (liquid) – This gives snowballs their classic pink colour. Without it, they’ll still taste great but won’t have that iconic look.

Strawberry jam – Spread between the biscuits, the jam adds fruity sweetness and that signature flavour inside each snowball.

Icing sugar – Mixed with hot water, it makes a glaze that holds the biscuits together and adds another layer of sweetness.

Boiling water – Used to dissolve the icing sugar, turning it into a smooth, spreadable glaze for the filling.

Desiccated coconut – The final touch! Coconut gives snowballs their iconic look, adds texture, and and complements the sweetness perfectly.

How to make Snowballs?

Step 1: Preheat your oven to 170°C. This step ensures your biscuits bake evenly from the start. Note that every oven is a little different, so keep an eye on the dough while baking to avoid burning.

Step 2: Whisk the butter and sugar together until creamy and pale.

Step 3: Add the vanilla essence and gently fold in the fresh cream. The mixture may look curdled because the cream and butter have different fat contents. If you see a curdle, that’s completely fine. It will come together as you add in the flour in the next step.

Step 4: Sift in the first 2 ½ cups of self-raising flour and fold it carefully into the mixture, then repeat with the remaining 2 ½ cups. The dough should be soft but not sticky, with the perfect consistency to roll into balls.

Step 5: Take a small portion of dough, about 1 tablespoon, roll it into a ball, and flatten it slightly. Place each piece on a non-stick baking tray, leaving enough space between them as they will spread a little in the oven.

Step 6: Bake for approximately 12 minutes, or until the tops crack slightly and turn golden brown, with the bottoms lightly browned. Allow the biscuits to cool slightly, they will firm up as they cool.

Step 7: Prepare the filling by mixing icing sugar with boiling water to create a thick, spreadable glaze. Spread a dollop of strawberry jam on one biscuit and a dollop of glaze on another, then carefully sandwich them together. Try not to overfill, but it’s fine if some spills – as long as they stick together.

Step 8: Make the sugar syrup by combining sugar and water in a medium pot over medium heat. Do not stir immediately – allow the sugar to dissolve while the mixture simmers. Bring the mixture to a boil for about ten minutes, then let it cool. The syrup should feel slightly sticky between your fingers. Add a few drops of red food colouring (about 2 teaspoons) and stir gently.

Step 9: Make sure the syrup is completely cool before dipping each snowball in it. Dip each snowball into the cooled sugar syrup, then roll it in desiccated coconut until fully coated. Place the finished snowballs aside to rest and harden slightly.

FAQ

Can I use margarine instead of butter?
Yes, you can substitute margarine for butter. Margarine will also give the biscuits a soft texture, but the flavor will be slightly less rich and buttery compared to using butter.

Why are my biscuits too hard?
If your biscuits turn out too hard, it’s usually because they were overbaked. Remember, they should still be soft when you take them out of the oven, they firm up as they cool so dont brown and overbake them. Monitor them carefully whilst they are in the oven.

Do I have to use food colouring?
No, food colouring is just for the classic pink look. You can leave it out and have white snowballs, or experiment with other colours for fun variations.

How do I store snowballs?
Keep them in an airtight container at room temperature. In my home, they’re usually finished within 3 days, and they stay delicious until then.