A traditional Scottish treat with that great coconut and raspberry flavor combination!

Scottish Snowballs

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2 oz (1/2 stick) unsalted butter
  • 2 oz (1/4 cup) caster (Baker’s) sugar
  • pinch of salt
  • 8 oz (1 1/2 cups + 1 tbsp) self rising flour (self raising), sifted
  • 1 egg
  • 1 tbsp milk
  • raspberry jam
  • confectioner’s (powdered) sugar
  • a little milk or water
  • unsweetened, shredded coconut
  1. Instructions
  2. Cream the butter and sugar with the pinch of salt. Add the egg with a little flour and mix well.
  3. Stir in the milk and add the rest of the flour. Mix to a fairly stiff dough.
  4. Divide into 16 equal pieces and roll into balls. Place on parchment or silicone sheet lined cookie trays, leaving a bit of space for them to grow. Press down a little.
  5. Bake for 8 to 10 minutes, until very lightly golden brown. Remove from tray and allow to cool completely.
  6. When cool, sandwich equal sized cookies together with raspberry jam.
  7. If you are able to leave them for about half an hour, do so as the jam will set making it easier to dip.
  8. Combine about 1 cup of confectioner’s (powdered) sugar with enough water or milk to make a runny glaze in which to dip the snowballs. Have a bowl of shredded coconut ready. Dip the snowballs in the glaze and allow extra glaze to drip off.
  9. Next, roll in the coconut. Set aside to dry and continue to dip the remaining snowballs.