Snowballs Recipe

Ingredients

• 125 gram/1/2 cup butter (room temperature)
• 1/3 cup/80ml castor sugar
• 1 tspn vanilla essence
• 2 large eggs
• 2 cups/500ml self-raising flour
• 1/4 cup milk
• 1/4 cup apricot jam
• 1&1/4 cup desiccated coconut
• few drops pink food colouring
• 1&1/2 cup granulated sugar
• 1 cup water

Instructions

1. 1

   --- Syrup ---

2. 2

   Add sugar and water to a saucepan and bring to the boil. Simmer until syrup thickens a little

3. 3

   Syrup shouldn't be too thick as you want it to penetrate into the little cakes

4. 4

   Keep the syrup warm on the stovetop, at the lowest setting

5. 5

   --- Snowballs ---

6. 6

   Add a few drops of food colouring to the coconut and set aside

7. 7

   Preheat Oven to 180 degrees Celsius

8. 8

   Cream the butter until light and fluffy

9. 9

   Gradually add the sugar and beat until creamy. Mix in the vanilla essence

10. 10

    Add the eggs, one at a time and continue beating until well combined. Add a few drops of food colouring

11. 11

    Add the flour and milk and beat into a thick batter (see Note 5)

12. 12

    Line cookie sheets with parchment paper. Fill a piping bag with the batter. Cut a hole at the tip, depending on how big you prefer your snowballs. Pipe the batter into little rounds, cut with a scissor and use a little water to smooth the tops. Bare in mind that the batter will spread whilst baking

13. 13

    Bake at 180 degrees Celsius for 8 minutes or until slightly golden brown on the edges

14. 14

    Cool on a cooling rack

15. 15

    Heat the apricot jam in the microwave for 20 seconds (See Note 2)

16. 16

    Sandwich the cakes with apricot jam. Dip in syrup and roll in coconut