In a large saucepan, combine the sugar, butter and milk. This mixture will foam up while boiling so a larger pot is recommended.) A little bit of salt is added to your bun dough, to help balance out the sweetness. The quantity listed in the recipe is reflective of using a typical table salt – if you use something like sea salt, this could alter the taste slightly. Snowballs are small round coconut covered chocolate balls, they are usually made at Christmas time in most Newfoundland homes. These chocolate delights are so good it's hard to only have one, most people like them frozen to eat because of its texture. In this recipe, milk is needed to add a little more moisture to the snowball buns. It’s personal preference as to what kind of milk you use – dairy, soya and coconut are all great options.

So folks I know we're all exceptionally busy getting ready for the big day but if you can find yourself just 20 minutes you can easily make these. Then they take just 10 minutes to set. You’ll also need mini cupcake tins. The original recipe calls for gem irons, and while these are still available at specialty stores today, I’m guessing you might not have them. So I’ve cooked these up in mini cupcake tins. Add the egg and egg yolk and mix to form a dough. If this is a little too loose then just add in a little more flour. Lift them out and roll in the coconut to cover the little cakes completely and create Scottish snowballs!Tablet, fudge and coconut ice bars soon followed before John perfected the formula for both tea cakes and snowballs. The company grew from strength to strength and even partnered with and bought Heather Cameron Foods in the 80s. Sugar, Glucose syrup, Desiccated coconut (16%) ( sulphites), Vegetable oils (palm, palm kernel), Skimmed milk powder, Egg white, Whey powder ( milk), Fat reduced cocoa powder, Emulsifier ( soya lecithin), Salt, Vanillin, Fortified wheat flour ( wheat flour, calcium carbonate, iron, niacin, thiamin), Sugar, Rapeseed oil, Raising agent (sodium bicarbonate), Salt, Emulsifier ( soya lecithin) FOR ALLERGENS:

Spread your jam once your snowballs are cool enough to touch but still warm. Like our Empire Biscuits, by adding the jam while the buns are warm, it acts like a glue as they cool; adding the jam when the buns have already cooled will mean they continue to slip around – not what you want when it comes to the icing and coconut! Created in 1931 from the humble beginnings of a Coatbridge grocery, John Justice Lee, the owner's son, discovered a love for sweets. While experimenting in the shop and trying to a smooth chocolate fondant bar he created the first ever Lees Macaroon bar. John Justice Lees. Picture: Lees Mum's no-bake chocolate snowballs are delicious easy to make chocolate balls made from just 6 ingredients. This is a fantastic holiday recipe kids will love! Now if you are interested i will share a recipe for Dark Fruit Cake, this recipe is loved by many people from all over the world but was make by our elders in Newfoundland and Labrador.

Method

Using an electric hand whisk, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the vanilla, melted chocolate and milk. We had our first flurries of snow in the week before Thanksgiving this year. When I’m clearing several inches (hopefully not feet!) of snow off our driveway later in the winter, I shall try to remember the look of sheer joy on Little Miss Traybakes’ face when she saw the sprinkling of flakes outside. It won’t make the snow shoveling any easier but I’m hopingit’ll make me smile! It’s not the earliest I’ve ever seen snow over here and there certainly wasn’t enough to make even the smallest of snowballs, so I’ve been making these No-Bake Marshmallow Snowballs in the kitchen instead. Boil together gently over medium heat for 5-6 minutes or until mixture reaches about 225 -230 degrees F on a candy thermometer. (The 5 to 6 minutes cooking time is usually quite accurate for me but don't start timing it until the mixture is fully at a rolling boil and don't stir the mixture while it boils.) For the record, my latest batch took exactly 6 minutes at a rolling boil and it was perfect. In updating this recipe I prepared a batch and let it cool down to almost room temperature before covering the bowl and refrigerating overnight. The next day, as can be seen in one of the photos above, the mixture was very easy to scoop and roll into balls.

We already have the raising-agents in the self-raising flour but we add just a smidgen more with some baking powder, just to give the buns a little more lift. I couldn’t wait to eat mine the minute I got home and would try to pinch my brother’s snowball cake too. Preheat the oven to 180°C/fan160°C/gas 4. Lightly grease 2 baking sheets. Sift some icing sugar onto a plate. Roll heaped teaspoonfuls of mixture into balls, then roll in the icing sugar to coat. Place on the baking trays, spaced a couple of centimetres apart to allow for spreading. Scottish snowballs are the perfect sweet treat, from their coating of pristine white coconut to their oozing strawberry jam in the centre. These snowball cakes are just perfect with a cup of tea and kids adore them too. Plus they are super easy to make. The inspiration for these snowball cakesLeave them to set completely for about half an hour before eating or you’ll get covered in coconut and icing How long do Scottish snowballs keep? I hope you have enjoyed this recipe for snowballs, I will share with you a couple more recipes we enjoy making over the Christmas season. Snowballs rolled in coconut, ready to enjoy with your family or freeze them for another day. Place the oats and 1 cup of shredded coconut in a large bowl. Set aside. (Reserve the remaining coconut for step 3.)