Scottish Snowballs
My absolute favourite Scottish Snowballs made with soft, lightly golden sponge sandwiched together with strawberry or raspberry jam, coated in sweet icing and rolled in desiccated coconut. Perfect with a cup of tea!
Ingredients
Snowballs
- 100 g salted butter
- 285 g self-raising flour
- 90 g caster sugar
- ¼ teaspoon baking powder
- pinch of salt
- 20 ml whole milk
- 1 medium egg
- 1 egg yolk
- 50 g strawberry or raspberry jam
Icing and Coating
- 250 g icing sugar
- 67 ml hot water
- 150 g desiccated coconut
Instructions
- Preheat your oven to 180°C / 350F conventional (160°C fan) and line three baking trays with baking paper.
- Cube the 100 g salted butter and allow it to soften to room temperature. Alternatively, microwave for 10–15 seconds, taking care not to melt it (the perfect texture is being able to press your finger into it easily).
- Combine the 285 g self-raising flour, ¼ teaspoon baking powder andpinch of salt in a large mixing bowl. Add the butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Stir through the 90 g caster sugar until evenly distributed.
- In a separate bowl, whisk together the 20 ml whole milk, 1 medium egg and 1 egg yolk.
- Make a well in the dry ingredients and pour in the egg mixture. Stir until a rough dough forms, then turn onto a lightly floured surface and gently knead until soft and smooth.
- Divide the dough into approximately 30g portions and roll into smooth balls. You should have approximately 18 balls.
- Arrange six balls on each prepared baking tray, leaving space between them. Bake for 13–14 minutes, or until lightly golden.
- Allow to cool on the baking trays for 5–10 minutes. Measure out the 50 g strawberry or raspberry jam into a ramekin.
- Pair the biscuits together and spread approximately one small teaspoon of jam onto the flat side of one half of each pair. Gently sandwich together.
- Place the assembled snowballs into the cups of a muffin tin and refrigerate for approximately 1 hour to allow the jam to firm up.
- Mix the250 g icing sugar and 67 ml hot water in a bowl until smooth. Place the 150 g desiccated coconut into a separate bowl.
- Dip each chilled snowball into the icing, turning until coated. Use a fork and spoon to cover any exposed areas and allow the excess icing to drip off.
- Place on a wire cooling rack with baking paper underneath. Work in batches of three, allowing the icing to drip off slightly before rolling the snowballs through the coconut.
- Transfer the coated snowballs into paper muffin cases or onto a lined baking tray.
- Leave until the icing has completely set before serving.
Notes
Dough: It should be soft and easy to handle without being sticky. Add a little extra flour if required, but avoid adding too much.
Portioning: Weigh the dough into approximately 30g pieces for evenly sized biscuits.
Jam: Strawberry and raspberry both work well. Avoid overfilling, as too much jam can make the halves slide apart.
Chilling: Refrigerate the assembled snowballs for approximately one hour before icing to help them hold together.
Coating: Work in batches of three, allowing the excess icing to drip off before rolling in coconut.
Storage: Keep in an airtight container and enjoy within 2–3 days for the best texture.
Freezing: Freeze the baked halves or finished snowballs for up to 3 months. Defrost at room temperature before serving.
Nutrition
Calories: 481kcalCarbohydrates: 69gProtein: 6gFat: 21gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 64mgSodium: 101mgPotassium: 142mgFiber: 4gSugar: 41gVitamin A: 337IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!