|400 ml||dessicated coconut|
|pink food colouring|
|5 ml||Robertson's vanilla essence|
|375 ml||self-raising flour|
|200 ml||icing sugar|
|20 ml||Hot Water|
|150 ml||smooth apricot jam|
|7 ml||red food colouring|
Place the desiccated coconut in a mixing and add few drops of pink food colouring. Rub the colouring into the coconut to tint the coconut until evenly coloured. Set aside.
Cream the butter until light and fluffy, then gradually add the sugar.
Continue creaming until the mixture is light and fluffy.
Whisk the eggs lightly then gradually add this to the creamed butter, add a 2 teaspoons flour with the eggs to prevent curdling.
Add the salt and vanilla essence.
Add the flour and work the mixture into a soft dough.
Divide the dough into portions – each ball should weigh 25g balls.
Roll each one until smooth and place on a baking tray lined with greased paper.
Bake in a pre-heated oven at 170°C for 12 – 15 minutes. They should be pale in colour with the bases turning light golden brown.
Remove from the oven and leave to cool on a wire rack
To make the syrup: heat the sugar and water in a pot. Bring the syrup to the boil once the sugar has dissolved. Add the apricot jam and simmer until the syrup is slightly thick – not too thick as it will prevent the syrup from absorbing into the snowball. Tint the syrup with red food colouring.
Once the snowballs are cool, make the icing by mixing the icing sugar and boiled water into a thick, smooth paste, then sandwich the snowballs together.
Leave to harden slightly – this takes a minute or two, then dip the snowballs into the hot syrup and toss them a few times to make sure they are coated. Place them into the coconut and toss to coat evenly.
Dust off the excess coconut and place on baking paper.
These are delicious and just absolutely mouthwatering!
Reprinted with permission from The Healthy Plate blog, follow along on Instagram for more recipes.