SNOWBALLING IMAGES RECIPES

Steps:

• Preheat the oven at 180 degrees Celsius while you prepare the snowballs. Start by sifting the flour. This may seem like a tedious task but it is essential if you want a flop proof snowball. Once this is done, add the baking powder then rub butter into the mixture to form fine crumbs. I use a bread knife to cut into the mixture this breaks down lumps very well. If you have a mixer then simply use this. Making sure that the butter is at room temperature also helps with the success of the snowballs. You want the butter and flour to mix together- this works best if the butter is soft.
• Next step is to beat the eggs. Add vanilla essence then beat until fluffy. Add the castor sugar.
• Add this egg mixture into your bread crumbs mixture. Mix well until a soft pliable dough is formed. Although the texture of cooked snowballs is like that of a cake, the batter on the other hand is soft and thick. It should resemble a combination of scones dough and pound cake mixture.
• Pinch out small pieces of about 5 cm diameter and roll into small balls then place onto a lined baking tray. Flatten the top by pressing slightly.
• Bake at 180 degrees for 15 minutes. The snowballs don’t need to brown it needs to cook .You can test this by inserting a toothpick into one of the snow balls. Once cooked remove from oven and allow to cool. While this cools you can prepare your syrup and pink coconut.
• To make pink coconut simply place the desiccated coconut into a bowl then add coloring. Mix well until all the coconut is colored. Allow to dry while you make our syrup.
• To make the syrup for the snowballs you will need 1 cup of jam and half cut water. Let the water boil then add jam and mix until dissolved. I prefer the syrup not to be too weak since you don’t want it to seep through the snowball. You just want it to form a binding layer between the coconut and the snowball.
• Once the snowballs have cooled stick two pieces together. Once you have finished inserting jam into all the snowballs dip each one into the jam syrup then into the pink coconut.

Steps:

• Fill a glass with ice and if using, add up to 15ml of lime juice or lime cordial (or to your taste). Pour the advocaat and lemonade over the ice and stir gently until the outside of the glass feels cold.
• Garnish with the maraschino cherry.