Cadbury Mini Snowballs Christmas Chocolate Bag, 80g

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Once you’ve made your coconut snowball cakes they will keep for a few days in a sealed container, but I bet they won’t last that long….. Can you freeze Scottish snowballs? Enjoy these mini chocolate snow balls on their own or with a cup of tea. The question is, will one be enough? Lee's snowballs have been a Scottish favourite for decades. Created using the softest mallow coated in luxuriously soft chocolate and sprinkled with delightful shavings of coconut to create the ultimate sweet treat. Leave them to set completely for about half an hour before eating or you’ll get covered in coconut and icing How long do Scottish snowballs keep?

Yes, you can freeze the actuals snowball cakes before you get to the jam filling and icing stage. Just wrap them well in cling film and a freezer bag and they will keep for up to 3 months. Now make up a thin icing with water and icing sugar and dip the cake snowballs into this. I told you this was going to get messy!

WHAT YOU NEED TO MAKE YOUR OWN MARSHMALLOW SNOWBALLS

Either will do and it’s personal preference to which you choose. I opt for margarine as a way to omit the dairy but whatever you choose, have it at room temperature before baking. My mum made and cooked everything from scratch. She still does. Now you see where I get my enthusiasm for cooking from? Lift them out and roll in the coconut to cover the little cakes completely and create Scottish snowballs!

So what are these snowball cakes? Well, Scottish snowballs are almost like a cross between shortbread and a scone. They aren’t out and out cake-like in texture. Trading took a dip towards the end of the decade and this led to the company seeing record losses in 1990 before being sold to Northumbrian Fine Foods a year later.Sugar, Glucose syrup, Desiccated coconut (16%) ( sulphites), Vegetable oils (palm, palm kernel), Skimmed milk powder, Egg white, Whey powder ( milk), Fat reduced cocoa powder, Emulsifier ( soya lecithin), Salt, Vanillin, Fortified wheat flour ( wheat flour, calcium carbonate, iron, niacin, thiamin), Sugar, Rapeseed oil, Raising agent (sodium bicarbonate), Salt, Emulsifier ( soya lecithin) FOR ALLERGENS: In updating this recipe I prepared a batch and let it cool down to almost room temperature before covering the bowl and refrigerating overnight. The next day, as can be seen in one of the photos above, the mixture was very easy to scoop and roll into balls. In this recipe, milk is needed to add a little more moisture to the snowball buns. It’s personal preference as to what kind of milk you use – dairy, soya and coconut are all great options. Spread your jam once your snowballs are cool enough to touch but still warm. Like our Empire Biscuits, by adding the jam while the buns are warm, it acts like a glue as they cool; adding the jam when the buns have already cooled will mean they continue to slip around – not what you want when it comes to the icing and coconut! I couldn’t wait to eat mine the minute I got home and would try to pinch my brother’s snowball cake too.