Description
Nothing beats the comfort of homemade Snowball Biscuits. Soft vanilla dough, syrup, and coconut perfection.
Ingredients
Units
Scale
Syrup:
- 2 cups sugar
- 1 1/2 cups water
Coconut Coating:
- 2 cups desiccated coconut, coloured pink
Biscuits:
- 2 1/2 cups self-raising flour
- 125g margarine (softened)
- 1 cup caster sugar
- 1/2 cup sour milk (or 1/2 cup milk + 1 tsp vinegar)
- 1 tsp vanilla essence
- Warmed jam (for sandwiching)
Instructions
- In a small saucepan, combine 2 cups sugar and 1½ cups water.
- Bring it to a boil until the sugar completely dissolves, then let it cool slightly while you prep the rest.
- In a large mixing bowl, sift 2½ cups self-raising flour and rub in 125g margarine with your fingertips until it looks like fine breadcrumbs.
- In another bowl, dissolve 1 cup caster sugar into ½ cup sour milk, then stir in 1 tsp vanilla essence.
- Pour the wet mixture into the dry ingredients and mix everything together.
- It should come together into a soft, slightly sticky dough; don’t overmix, just enough to hold together.
- Roll small pieces (about golf ball size) and place them on a greased baking sheet.
- Bake at 180°C (350°F) for about 20 minutes, or until lightly golden underneath. Don’t overbake, as they should remain soft inside.
- Once baked, let them cool just a little (they dip better when warm).
- Dip each biscuit into the warm syrup, sandwich two halves together with warmed jam, and roll them in pink desiccated coconut until fully coated.
- Set them aside on a tray to firm up. The syrup helps the coconut stick and gives them that lovely sheen.
- Store in an airtight tin, they get even softer and tastier by the next day!
Notes
Created, Prepared, Tasted, and Tested by Sureka
