EGGLESS SNOWBALLS

leave to dry. Preheat oven to 180°C. Cover a baking sheet with greaseproof paper, spray with Spray and Cook. Cream butter and sugar. Add vanilla essence and mix. Sift flour and salt. Add to butter/sugar mix alternately with the buttermilk to form a soft dough.Roll into golf ball-sized pieces and place on greased baking sheet. Bake +- 15 minutes or until light brown. Leave to cool. For the crispy centre, mix the icing sugar and water to form a thick paste and smear on each flat side of the cakes then sandwich together. Leave to harden. To make the syrup: Boil the syrup ingredients and simmer on low heat until it spins one thread. It must not be thick. Using tongs, dip each snowball quickly in the syrup and drop in prepared coconut, covering both sides. Leave to dry on a rack. Store in an airtight container. Can keep for 2 to 3 days.

– Eshana Suleman