These are a traditional little treat in Scotland, you can have them 2 ways:- 1 with marshmallow in the middle or as I’ve baked with jam. Either way they are lovely. These are perfect for Christmas time and they keep for up to 4 days in an air tight container.

Makes about 8-12

50g  unsalted butter

50g caster sugar

pinch of salt

225g self raising flour, sifted

1 egg

1 tbsp milk

Good raspberry jam (I like Mackay’s)

confectioner’s (powdered) sugar (icing sugar)

unsweetened shredded coconut (do not use sweetened)

1. Pre heat oven to 200 deg
2. Cream the butter and sugar with the pinch of salt. Add the egg with the flour and mix well.
3. Stir in the milk and rest of flour to make a stiff dough
4. Divide into 16 equal pieces and roll into balls. Place on parchment or silicone sheet lined cookie trays, leaving a bit of space for them to grow. Press down a little. If you’d like smaller snowballs, divide into 24 pieces.
5. Bake for 8-10 minutes until very lightly golden brown.
6. Remove and cool
7. Sandwich each cookie together with raspberry jam (not too much)
8. Leave for half an hour for jam to set.
9. Combine about 1-2 cups of icing sugar with enough water or milk to make a runny glaze in which to dip the snowballs. Have a bowl of shredded coconut ready. Dip the snowballs in the glaze and allow extra glaze to drip off.
10. Next dip in the coconut and ensure fully covered, set aside.
11. Great holiday recipe as these will last 4-5 days.