Eggless Snowballs Recipe
Delightful and soft eggless snowball biscuits coated in sweet icing and desiccated coconut. Perfect for tea-time snacks or as a festive treat, these delicate bites are flavored with vanilla and have a beautiful pink hue.
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.