Tuesday, 27 November 2012
Bounty Stuffed Snowballs
Ah! The CIA Agent of the cookie world.
This cookie goes by so many names (snowballs, mexican wedding cookies, Russian Teacakes, Pecan Butter Balls...just to name a couple) that you'd think it was on the run!
But this is one understated cookie.
Just to look at it's pretty simple. A ball shaped cookie dusted with lashings of icing sugar but once you take a bite.
Oh. My. Word.
They are pretty incredible.
Buttery, Melt in the mouth, Crumbly and what could possibly make them more tantalising.
Stuff them with candy bars. That's how.
So naturally I chose to stuff my snowballs with.........
Bounty Candy Bars....
And this was my thought pattern.
Something that looks like snow....shredded coconut.
Yeah my logic is a tiny bit warped but this totally works. You have to try it.
Now I used the regular sized Bounty and cut it into pieces but if you want you can buy those selection boxes....celebrations i think.....and use the mini bounty bars. Plus you'd be left with a tonne of chocolate that you can chow down on after you light a fire and it starts snowing outside.
Also traditionally these cookies are made with ground nuts but I totally threw that out of the window and decided to use toasted coconut because, well, just because I could. You could even substitute the 1 teaspoon of vanilla extract for half a teaspoon of coconut extract if you love coconut that much.
But I didn't go that crazy......this time.
When it comes to the ingredients for this recipe buy the best quality butter and vanilla extract you can afford. Trust me, when it comes to shortbread type cookies it's all about the quality of the butter.
50g dessicated coconut
227g / 1 Cup Butter
30g / 1/4 Cup Icing sugar - plus extra for dusting
1 Tsp Vanilla Extract
260g / 2 Cups Plain Flour
3 Bounty Candy Bars
Preheat your oven to 180c / 350f.
On a baking tray, spread out your dessicated coconut. Pop it into the oven and toast your coconut until it is golden in colour and has a lovely fragrant smell. Then set aside to cool completely.
In a large mixing bowl beat your butter until it is light and fluffy.
Then beat in the icing sugar and the vanilla extract.
Now stir in the flour, followed by the toasted coconut.
Pop the dough into the fridge for 10 minutes or so and while you are waiting cut the bounty bars into pieces. Each half should be cut into 4 pieces.
Line a baking tray with greaseproof paper.
Take your dough out of the fridge and take enough dough to make a 1 inch size ball and wrap the dough around a piece of the bounty bar.
Gently roll so it is a ball shape and place on a lined baking tray.
Repeat this step till all the dough and candy bars have been used up.
Place the baking tray back into the fridge for a further half an hour, this will ensure your snowballs don't spread to much in the oven.
After the 30 minutes places into the preheated oven and bake for 12-15 minutes, until the edges are just starting to turn golden.
Take aside and set aside for 5 minutes to cool slightly.
While still warm. Gently roll the snowballs in icing sugar then set aside to cool fully.
Once fully cooled roll the snowballs in icing sugar once more and then serve.