Eggless Snowballs Recipe
Ingredients
125 g butter (room temperature)
125 g sugar (about ½ cup)
120 g plain yoghurt
5 ml (1 tsp) vanilla essence
15 g (3 heaped tsp) baking powdr
±375 g flour (about 750 ml / 3 cups) → add gradually until soft, non-sticky dough forms
For rolling: ±100 g desiccated coconut
Icing for centre
125 g icing sugar
~45 ml boiling water → add gradually until you get a thick paste
Syrup for dipping
100 g sugar (½ cup)
120 ml water (½ cup)
40 g jam (about 2 tbsp)
2–3 ml red food colouring (½–1 tsp, adjust to preference)
Method
Cream butter and sugar together.
Mix in yoghurt and vanilla essence.
Add baking powder, then gradually add flour until dough is soft but not sticky. Do not knead.
Divide dough into 24–30 equal pieces and roll into balls.
Place on greased tray, press down lightly, and bake at 180 °C for 10–12 mins, or until bottoms are lightly golden.
Cool completely before icing and dipping.
Syrup for Dipping
Bring sugar, water and jam to the boil, simmer on lowest heat until ready to use. Add food colouring just before dipping.
Tip: When dipping the sandwiched snowballs in syrup, keep it quick — roll them around just until coated, not soaked, otherwise they can crumble.
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