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Eggless Snowballs

Soft, melt-in -your-mouth biscuits filled with jam and/or icing, dipped in a sweet syrup, and rolled in coconut. These classic South African Snowballs are a teatime treat everyone will love.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 24 snowballs

Equipment

  • 1 Whisk or electric mixer
  • 1 Mixing bowl
  • 2 non-strick baking tray
  • 1 sifter
  • Measuring cups
  • Kitchen scale

Ingredients
  

Biscuit

  • 250 g butter
  • 3/4 cup (188ml) castor sugar
  • 250 ml fresh cream
  • 10 ml vanilla essence
  • 5 cups (1250ml) self-raising flour

Sugar syrup

  • 2 cups (500ml) water
  • 2 cups (500ml) white sugar
  • 2 tsp red liquid food coloring

Filling

  • 1/2 cup (125ml) strawberry jam
  • 1 cup (250ml) icing sugar
  • 4 tbsp boiling water

Decor

  • 1 cup (250ml) dessicated coconut

Instructions
 

Biscuit

  • Preheat oven to 170°C. Since ovens vary, keep an eye on the dough to avoid burning.
  • Whisk butter and sugar together until creamy and light.
  • Add vanilla essence, then gently fold in the fresh cream with a spatula until combined.
  • Sift in 2 ½ cups of self-raising flour and fold gently. Add the remaining 2 ½ cups and fold again (you may use your hands if easier). The dough should be soft but not sticky or dry.
  • Roll about 1/2 to 3/4 tablespoon of dough into a ball and flatten slightly.
  • Place each piece of dough on the non-stick baking tray, making sure to leave enough space between them as they will spread a little in the oven. You should get 48 portions.
  • You can bake each tray separately in the oven to avoid overcrowding.
  • Bake for 12 minutes at 170°C. Biscuits are ready when the tops crack and the color turns golden brown. Underneath each biscuit should be light brown as well. Note that the biscuits will still be soft so allow them to cool and firm up.

Filling

  • Mix icing sugar with boiling water until you have a thick, pourable glaze (not too runny).
  • Spread a little jam on one biscuit and glaze on another, then sandwich them together. Avoid overfilling to keep them from spilling.

Sugar syrup

  • In a pot, heat water and sugar over medium heat without stirring. Let the sugar dissolve and boil for about 10 minutes. Allow to cool until slightly sticky to the touch.
  • Stir in red food coloring once warm.
  • Dip each sandwiched biscuit into the syrup and coat well.

Decor

  • Immediately after you dip each sandwiched biscuit into the sugar syrup, roll each of them in desiccated coconut.
  • Set aside to rest and enjoy!

Notes

Baking tips:
  • Don’t overcrowd the baking tray.
  • Monitor the biscuits whilst they bake so they dont burn - check on them at the halfway mark. 
  • The biscuits will  be ready when the tops crack and the color turns golden brown. Underneath each biscuit should be light brown as well. Note that the biscuits will still be soft so allow them to cool and firm up.
  • Always let the sugar syrup cool before dipping.
  • Roll snowballs immediately in coconut so it sticks well.