This Eggless Snowball Recipe has been requested a few times. Today I thought I should finally post it.
My in-laws are coming to stay with us for a few days and they love these so I was forced to make some. Usually I am too lazy to make these.
Eggless Snowball Recipe
It is a little process to make and you should know I love easy. Today I was in the mood for therapy and I must admit this was therapeutic.
For a while I didn’t have the motivation to cook or bake or create new recipes. I thought this was the end of my blogging journey.
However, after my little break I feel great again. Now I can’t stop.
I love my kitchen so so much because it helps me with my stress. And I honestly don’t have to think about a thing,
Let’s just say I am so disappointed with people. Honestly, the less people I know on this earth the better off I am.
People just constantly disappoint you no matter how hard you try to be good to them. The sad thing is that there’s hardly anyone you can honestly trust and count on.
We live in a sad world where there is no loyalty or compassion anymore. And then we wonder why the world is the way it is.
Full of sadness, destruction and evil. Maybe if we all strive to be good people the world may just transform into the paradise some of us wish for.
If you’re wondering about me I think I am a good person. Yes, I have my flaws, don’t we all.
But if someones needs my help I go out of my way for them. I am a loyal friend and I consider myself trustworthy.
I love people and if you make the time for me I do the same for you. I also believe charity begins at home.
First and foremost I ensure nobody in my family is starving and everyone is taken care off before I give to other charities. Yes I am very much about giving.
The money I earn mostly goes towards helping others and that gives me great joy. We don’t have to be perfect human beings, we just have to care a little.
The great thing about this recipe is that you only need a few basic ingredients. Nothing out of this world and often most of us have all the ingredients in our pantry.
For this recipe you will need butter, castor sugar, icing sugar, condensed milk but that’s optional, self-raising flour, yogurt and desiccated coconut.
It is an eggless recipe so no eggs, however there is a recipe on my blog for ones with eggs.
I don’t whether to refer to the dough as a biscuit or cake dough. It is more like a biscuit dough.
How to make snowballs
Firstly the butter, sugar and condensed milk is beaten until light and fluffy. About 5 minutes.
I prefer to use a stand mixer for this. It is difficult to beat for long with your hands.
The yogurt is then mixed in and you add the flour. You never mix in all the flour if you’re making a biscuit or cookie like dough.
Always add little bits of flour. Weather affects the moisture content in flour.
Your dough shouldn’t be too soft or too firm, just soft enough to roll them into round balls without cracking when rolled.
The dough is then made into round balls. It is placed on a baking sheet and baked for 10-12 minutes.
There will be cracks due to the round shape. But don’t despair, they get covered up when dipped in the syrup and covered with coconut.
You can flatten them a little to prevent too many cracks, if you wish. I tested both ways and yes when they are slightly flat there isn’t that much cracks.
I promise that these Eggless Snowballs tastes exactly like those I remember eating when I was young. Try it yourself and let me know.
More recipes to try:
Eggless Snowball Recipe
- 125 gram/1/2 cup butter
- 1/2 cup/125ml castor sugar
- 1/4 cup/60ml condensed milk
- 1/2 cup/125ml full fat plain yogurt
- 2&3/4 cup/430ml self-raising flour
- 1&1/2 cups desiccated coconut
- few drops food colouring pink or red
- 1 cup granulated sugar
- 1 cup water
- few drops of pink or red food colouring
- 3/4 cup icing sugar
- 1 tablespoon milk
- 1/4 tsp vanilla essence
- Preheat oven to 180 degrees Celsius.
- For the syrup, add the sugar and water to a saucepan. Bring to a boil and allow to simmer for about 12-15 minutes on a medium to low heat until slightly thick. Add a few drops of red or pink food colouring, however this is optional
- Using a stand mixer or hand mixer beat the butter, condensed milk and sugar together for 5 minutes on a low speed, until light and fluffy
- Add the yogurt and beat until combined, on medium speed
- Slowly add in the flour and mix on low speed until well combined
- Divide the mixture into 32 pieces and roll each piece into a ball
- Place on a baking sheet and bake for 10-12 minutes until slightly brown
- For the glaze whisk all the ingredients together until smooth and set aside
- Place the cakes on a cooling rack and allow to cool completely. Add a small spoonful of the glaze on one piece of cake and place another one on top. Hold it together for a few seconds to allow it to stick
- Dip the cake into the syrup. The syrup should be a little warm.
- Colour the coconut with a few drops of food colouring and roll the cakes into coconut. Use your hands to cover the tops and bottoms to ensure the coconut covers any cracks
- Store in an airtight container for up to 2 days or refrigerate for 5 days
- If you want pink cakes add some food colouring to the dough, you will add this after you add the eggs
- Due to the round shape of the cakes you will get cracks forming on top but that's perfectly ok. You can flatten the dough a little when baking to prevent too many cracks. However, the coconut covers that sufficiently
- You can leave out the condensed milk if you don't have any. However, you may need to increase the amount of flour maybe just a little
- If you do not have self-raising flour feel free to use cake wheat or all purpose flour, you will need a teaspoon of baking powder. I wouldn't suggest adding a teaspoon for every cup like you would for a cake.
- You can also substitute the yogurt with Maas
- Although I used a glaze to stick the cakes together you can also use apricot jam. It's what I used often too
- The syrup should be slightly warm and slightly thick. Not too thick. If it's warm it seeps into the cakes a little which makes it slightly tender