These Eggless Snowballs are soft, cakey biscuits coated in a sweet syrup and rolled in delicate pink coconut, making them as charming as they are delicious. Perfect for celebrations or as an everyday treat, they melt in your mouth with every bite.
Your Recipe Essentials
For the Cakey Biscuit:
- 140g unsalted butter, softened
- 120g condensed milk
- 4 tbsp buttermilk
- 1 tsp vanilla extract
- 250g self-raising flour
For the Icing:
- 250g icing sugar
- 4 tbsp water
For the Coconut Coating:
- 150g desiccated coconut
- A few drops of baby pink and electric pink food coloring
For the Syrup:
- 250ml water
- 300g sugar
- 150g apricot jam
- A few drops of baby pink and electric pink food coloring
Steps to Follow
1. Make the Cakey Biscuit
Start by beating the butter in a stand mixer or with a hand mixer until it’s pale and fluffy. The butter should be light in texture, similar to whipped cream.
Next, add the condensed milk, buttermilk, and vanilla extract, mixing on medium speed for 2-3 minutes until everything is fully incorporated. The mixture should be smooth.
Sift in the self-raising flour and continue mixing until a soft dough forms. The dough should be smooth, pliable, and not sticky to the touch.
2. Preheat and Shape
Preheat your oven to 170°C and line a baking sheet with baking paper.
Use an ice cream scoop or weigh out 30 grams of dough for each snowball. Roll the dough into small, smooth balls, then place them on the lined baking sheet. Be sure to leave some space between each ball as they will spread slightly during baking.
3. Bake
Bake the dough balls for 15 minutes or until the edges are slightly golden. The snowballs should be soft, but firm enough to handle. Let them cool completely on a wire rack before moving on to icing.
4. Prepare the Icing
While the biscuits are cooling, prepare the icing by mixing the icing sugar and water in a bowl. Stir until the icing is smooth and lump-free. It should be thick but pourable.
5. Create the Coconut Coating
In a separate bowl, mix the desiccated coconut with a few drops of baby pink and electric pink food coloring until you achieve the desired color. Make sure the coconut is evenly coated for a consistent look.
6. Make the Syrup
In a saucepan, combine the water, sugar, and apricot jam over medium heat. Stir occasionally until the sugar dissolves and the mixture starts to simmer. Add a few drops of the pink food coloring to tint the syrup.
Let the syrup cool slightly before using it to coat the biscuits.
Assembling the Snowballs
1. Coat the Biscuits
Once the biscuits are completely cooled, dip each one into the icing, making sure it’s fully coated. Let any excess icing drip off.
2. Dip in Syrup
Immediately after icing, dip the snowballs into the syrup to give them a sweet, glossy finish.
3. Roll in Coconut
Roll the syrup-coated snowballs in the pink coconut until fully covered. The coconut adds a lovely texture and makes the snowballs visually appealing with their soft pink hue.
Tips for Success
- Consistent Size: Using a scale to measure out the dough ensures that each snowball is uniform in size, which helps with even baking.
- Cooling is Key: Allow the biscuits to cool completely before icing to avoid any melting or slipping of the coatings.
- Perfect Coating: For an even coconut coating, toss the snowballs in the coconut mixture gently but thoroughly.
Serving and Storage
- Serving: These snowballs are best served with a cup of tea or coffee. They also make a wonderful treat for festive gatherings or as part of a dessert platter.
- Storage: Store the snowballs in an airtight container at room temperature for up to 3 days. The coconut coating will stay fresh, and the biscuits will remain soft.
This recipe brings a fun and flavorful twist to traditional snowballs with its bright, colorful presentation and eggless approach. Whether you’re sharing them with loved ones or enjoying them as a personal treat, these snowballs are sure to be a hit.
Eggless Snowballs Recipe
Ingredients
Cakey Biscuit
- 140 g unsalted butter, softened
- 120 g condensed milk
- 4 Tbsp buttermilk
- 1 tsp vanilla extract
- 250 g self-raising flour
Icing
- 250 g icing sugar
- 4 Tbsp water
Coconut Coating
- 150 g desiccated coconut
- a few drops of baby pink & electric pink food coloring
Syrup
- 250 ml water
- 300 g sugar
- 150 g apricot jam
- a few drops of baby pink & electric pink food coloring
Instructions
Cakey Biscuit
- Using a stand mixer or hand mixer, whip the butter until pale and fluffy.
- Add in the condensed milk, buttermilk, and vanilla extract. Mix on medium speed for 2-3 minutes.
- Sift in the flour and mix until a soft dough is formed. The dough should be soft and not sticky.
- Preheat the oven to 170°C. Line a baking sheet with baking paper.
- Using an ice cream scoop, scoop out 30 grams of dough. Roll into balls and place on the lined sheet.
- Leave space between the balls as they will spread. Bake for 15 minutes.
- Allow the biscuits to cool completely on a baking rack before icing.
Notes
- Ensure the dough is soft but not sticky for easy rolling.
- Be careful with the food coloring to achieve the desired pink hue.
Leave a Reply