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Keenan Blake’s Famous Snowballs

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Keenan Blake’s famous snowballs are soft, jam-filled sponge balls coated in syrup and rolled in pink coconut, creating a nostalgic and eye-catching treat that’s perfect for sharing.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 6 snowballs
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian

Ingredients

  • 140g butter
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla essence
  • 400ml self-raising flour
  • 1 cup icing sugar
  • 20ml water
  • 120ml sugar
  • 120ml water
  • 150ml strawberry jam
  • 400ml desiccated coconut
  • 12 teaspoons red food colouring

Instructions

  1. Preheat oven to 170°C and line a baking tray with baking paper.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, then stir in vanilla essence.
  4. Mix in self-raising flour by hand until a soft dough forms.
  5. Divide dough into 12 equal portions (about 50g each) and roll into smooth balls.
  6. Place dough balls on tray and bake for 15 minutes until lightly golden. Cool completely.
  7. Mix icing sugar with water to make a thick, spreadable paste. Spread icing on 6 snowballs and sandwich with the remaining 6 to form 6 complete snowballs.
  8. In a saucepan, combine sugar, water, and strawberry jam. Bring to a boil and simmer for about 6 minutes until slightly thickened, then let cool.
  9. Dip each snowball into cooled syrup for 6 seconds, ensuring even coating.
  10. Rub food colouring into desiccated coconut until pink. Roll each syrup-coated snowball in the coloured coconut until fully covered.

Notes

  • Swap strawberry jam for raspberry or apricot for variation.
  • Almond extract or rose water can replace vanilla essence.
  • Use different food colouring for fun visual twists.
  • Store at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Best enjoyed fresh; not suitable for freezing.

Nutrition