South African Snowballs Recipes

SOUTH AFRICAN SNOWBALLS

South African Snowballs image

Make and share this South African Snowballs recipe from Food.com.

Provided by Sudika

Categories Dessert

Time 30m

Yield 12 snowballs, 12 serving(s)

Number Of Ingredients 9

Ingredients

125 g butter
125 ml cream
125 ml caster sugar
625 ml self raising flour, sifted
1 teaspoon strawberry essence
200 g strawberry jam
375 ml boiling water
1 teaspoon food coloring (pink or red)
desiccated coconut, as required

Steps:

Cream butter and sugar till fluffly. Beat in cream. Add flour and knead to make soft dough.
Divide dough into 24 balls. Flatten each ball slightly.
Place 12 each on cookie sheets.
Bake in oven preheated at 180 degrees celcius for 15 minutes ortill edges are brown.
Beat jam with a fork. Add boiling water and colouring and whisk till smooth.
Sandwich two cooled cakes with a bit of jam/water syrup.
Then dip the two sanwiched cakes in the syrup.
Roll in coconut and leave uncovered for a bit to dry.

Nutrition Facts : Calories 271.1, Fat 10.7, SaturatedFat 6.6, Cholesterol 29.2, Sodium 70.3, Carbohydrate 40.7, Fiber 0.9, Sugar 16.5, Protein 3.2

SNOWBALLS RECIPE

Snowballs Recipe image

Provided by Carla Zinkfontein

Categories Dessert Snack

Time 33m

Number Of Ingredients 11

Ingredients

½ cup butter, room temperature
⅓ cup castor sugar
1 tsp vanilla essence
2 large eggs
2 cups self-raising flour
¼ cup milk
¼ cup apricot jam
1¼ cup desiccated coconut
2-3 drops pink food colouring
1½ cup granulated sugar
1 cup water

Steps:

Add sugar and water to a saucepan and bring to a boil. Simmer until syrup thickens a little. The syrup shouldn't be too thick as you want it to penetrate into the cakes.
Keep the syrup warm on the stove-top, at the lowest setting.
Preheat the oven to 180°C.
Add a few drops of food colouring to the coconut and set aside.
Cream the butter until light and fluffy.
Gradually add the sugar and beat until creamy. Mix in the vanilla essence.
Add the eggs, one at a time and continue beating until well combined. Add a few drops of food colouring.
Add the flour and milk. Beat into a thick batter.
Line cookie sheets with parchment paper. Fill a piping bag with the batter. Cut a hole at the tip, depending on how big you prefer your snowballs. Pipe the batter into the rounds, cut with a scissor and use a little water to smooth the tops. Bear in mind that the batter will spread whilst baking.
Bake at 180°C for 8 minutes or until slightly golden brown on the edges.
Cool on a cooling rack.
Heat the apricot jam in the microwave for 20 seconds.
Sandwich the cakes with apricot jam. Dip in syrup and roll in coconut.
If you prefer, you can make icing with icing sugar mixed with milk or warm water and sandwich the cakes with that instead of the jam. You can use ½ cup icing sugar and 2 tablespoons of warm water or milk.
If you don't have a piping bag you can use a zip-lock bag with the corner cut off. If the syrup thickens too much, you can add water.
If you want a more crumbly, drier texture for the snowballs you can omit the milk.

Nutrition Facts :

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