Cadbury Mini Snowballs Christmas Chocolate Bag, 80g

Product Information

Place the oats and 1 cup of shredded coconut in a large bowl. Set aside. (Reserve the remaining coconut for step 3.) In 1998, Lees created massive new premises an 82,000 sqaure foot factory, purpose built for them - still in Coatbridge, where all of Lees products being manufactured there. Granny spent a lot of time experimenting to get the perfect egg ratio for Snowballs. In the end, she found one whole egg and one extra egg yolk to be just right. Don’t just bin that excess egg white though – save it make some homemade meringues. Mix all the ingredients together then put in the fridge, until ready to roll. This is the stage after all the ingredients are mixed together then put in the fridge to set. Pull off pieces of dough about the size of a walnut and place on a lines baking sheet and bake for 15 minutes till golden.

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. Created in 1931 from the humble beginnings of a Coatbridge grocery, John Justice Lee, the owner's son, discovered a love for sweets. While experimenting in the shop and trying to a smooth chocolate fondant bar he created the first ever Lees Macaroon bar. John Justice Lees. Picture: Lees You’ll also need mini cupcake tins. The original recipe calls for gem irons, and while these are still available at specialty stores today, I’m guessing you might not have them. So I’ve cooked these up in mini cupcake tins.

Thank you for signing up to our newsletter

In a large saucepan, combine the sugar, butter and milk. This mixture will foam up while boiling so a larger pot is recommended.) This is it only a few simple steps to a batch of delicious old fashion Traditional Newfoundland Snowballs. I hope that this is enough to convince you to start your snowballs today. I will share with you my New Cookbook that was released in February 2017, this is the link. https://www.bonitaskitchen.com/cookbook Bonita's Kitchen Cookbook 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! This recipe I have been making for years and they make a delightful Christmas gifts for your family or friends if you are looking for a gift ideas. This is the boiled mixture, sugar white or brown, evaporate milk, butter and vanilla, boil then add all the dry ingredients. Dry ingredients oats, coconut and cocoa mixed together then added to the wet ingredients. The liquid mixture poured in with the dry ingredients. I couldn’t wait to eat mine the minute I got home and would try to pinch my brother’s snowball cake too.

The “snow” behind our snowballs! The recipe states 60-70 grams of coconut, this is simply because some desiccated coconuts are finer than others. Line two baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.A little bit of salt is added to your bun dough, to help balance out the sweetness. The quantity listed in the recipe is reflective of using a typical table salt – if you use something like sea salt, this could alter the taste slightly. Add the boiled mixture to the dry ingredients until well combined and chill well in the fridge, until mixture is able to be shaped into 1 1/2 inch balls. The mixture will be quite soft and sloppy while it is still hot. It will not firm up until it is very well chilled. 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.

Now if you are interested i will share a recipe for Dark Fruit Cake, this recipe is loved by many people from all over the world but was make by our elders in Newfoundland and Labrador.Makes about 4 dozen. These should ALWAYS be stored in the fridge to maintain the soft yet slightly chewy texture. They tend to be too soft at room temperature. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water, stirring occasionally.