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White chocolate snowball cookies recipe

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For some fun Christmas baking with the kids, try this white chocolate snowball cookies recipe. Condensed milk makes the cookie dough extra fudgy, before the cookies are half-dipped in white chocolate and scattered with coconut for a fluffy snowball effect. See method

Makes 25-30
30 mins to prepare and 15 mins to cook
266 calories / serving
Vegetarian

Ingredients

250g butter
250g caster sugar
½ x 397g can sweetened condensed milk
365g self-raising flour
450g white chocolate, roughly chopped
100g desiccated coconut

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1110kj
266kcal 13%
Fat
15g 22%
Saturates
10g 50%
Sugars
20g 22%
Salt
0.2g 3%

of the reference intake
Carbohydrate 28.8g Protein 2.9g Fibre 1.2g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Put the butter and caster sugar in a bowl and cream with an electric whisk or wooden spoon until light and fluffy. Add the condensed milk and whisk until combined. Stir through the flour. Add 150g of the chopped chocolate and work through with a wooden spoon.

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Roll the dough into about 25-30 balls. Flatten slightly and place, spaced well apart, onto lined baking sheets. You will need to bake in batches. Bake for 12-15 mins until lightly golden.
Leave to cool for 10 mins on the baking sheets to harden slightly, then transfer to a cooling rack to cool completely.
To decorate, line 2-3 baking sheets with baking paper. Heat the remaining chopped chocolate in a heatproof bowl over a pan of simmering water. Once melted, remove the pan from the direct heat but keep the bowl over the saucepan. Half-dip each cookie in the chocolate and allow the excess chocolate to drip off back into the bowl. Hold the cookie over another bowl and scatter over a spoonful of desiccated coconut, allowing the excess coconut to drop into the bowl. Place the cookies onto the lined baking sheets and leave for 15-20 mins to set.

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