Australian ex-pat, Pamela Govender continues her efforts to share recipes and their influence on her life, and memories of her mother, the late Tilda Naidoo.
This week, Pamela demonstrates how to make her mother’s delicious snowballs, guaranteed to become a family favourite:
Tilda Naidoo’s snowballs:
Cooking time: 20 minutes, preparation time: 15 minutes – serves 12
Ingredients:
- 2,5 cups flour
- 2 tsp baking powder
- 125g butter
- ½ cup castor sugar
- 2 eggs
- 1 tsp vanilla essence
- 2 cups desiccated coconut coloured with pink food colouring
- Smooth strawberry jam
Method:
For the strawberry syrup: add 1 cup of strawberry jam to a 1/2 cup of boiling water, and allow the jam to dissolve.
- Sift the flour and baking powder into a large bowl
- Rub in the butter until the mixture resembles fine breadcrumbs
- Beat the eggs, then add vanilla essence and castor sugar, and mix well
- Mix all the ingredients together until a soft dough is formed (if the dough is a little sticky, add a little more flour to the mixture)
- Roll into small balls and place on a greased baking sheet
- Bake at 180 degrees for 20 minutes
- Once the snowballs are cooked, remove from the oven and allow to cool
- Spread each half of the snowball with jam and sandwich together
- Dip each one in the jam syrup, then roll in the coconut, shaking off the excess
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