A traditional Scottish treat with that great coconut and raspberry flavor combination!
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 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
- Cream the butter and sugar with the pinch of salt. Add the egg with a little flour and mix well.
- Stir in the milk and add the rest of the flour. Mix to a fairly stiff dough.
- 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.
- Bake for 8 to 10 minutes, until very lightly golden brown. Remove from tray and allow to cool completely.
- When cool, sandwich equal sized cookies together with raspberry jam.
- If you are able to leave them for about half an hour, do so as the jam will set making it easier to dip.
- 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.
- Next, roll in the coconut. Set aside to dry and continue to dip the remaining snowballs.
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