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Scottish snowballs

Traditional Scottish Snowballs

Karon Grieve
An old fashioned Scottish tea time treat, these jam filled snowball cakes are a classic.
4.67 from 15 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course baking
Cuisine Scottish
Servings 10 people
Calories 304 kcal

Ingredients
 

  • 225 g self raising flour
  • 90 g caster sugar
  • 1/4 tsp salt
  • 90 g unsalted butter
  • 1 egg plus 1 egg yolk
  • 50 g jam of choice
  • 180 g icing sugar plus water
  • 50 g desiccated coconut
Metric - US Customary

Instructions
 

  • Preheat oven to 200C/400F/Gas 6 and grease and line a large baking tray.
  • Sift flour, salt and sugar into a large bowl and rub in the butter till you get a crumb like mixture.
  • Whisk together the whole egg and the extra yolk in a cup and add this to the mixture and mix thoroughly to form a dough
  • Break the dough in half and then half again. Now pull off pieces of the dough to make five little balls from each batch of dough. This will give you 20 balls about half the size of golf balls.
  • Place these on the prepared baking tray about 3cm apart as they will spread as they bake. Bake for approximately 15 minutes until golden. Set aside on a wire rack to cool completely.
  • Spread jam on one flat side and sandwich another cake on top, do this will all and you will have 10 snowballs.
  • In one bowl mix a little water with the icing sugar and mix till it is a glaze and in another bowl have the desiccated coconut. Dip the cakes into the icing and roll around to cover completely and then dip and roll in the coconut. Set aside to dry completely

Video

Notes

This recipe makes 10 Scottish snowballs.
The coconut is estimated as the thickness of the icing will change the amount of coconut that sticks to the cakes.
These snowballs can be made with any jam or jelly, but strawberry and raspberry are the most traditional.
 

Nutrition

Calories: 304kcalCarbohydrates: 48gProtein: 4gFat: 11gSaturated Fat: 8gCholesterol: 36mgSodium: 70mgPotassium: 60mgFiber: 1gSugar: 29gVitamin A: 249IUVitamin C: 1mgCalcium: 9mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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