Your week needs some fluffy coconut-covered jam sandwiches. # 357: Scottish Snowballs

Part of me wanted to save this recipe for actual winter but I’m getting excited for my Scotland trip next month and it never really snows in the Bay anyway. So there!

These furry cuties are the size of cookies but the texture of a light scone. By itself, it’s a rather bland “biscuit”, until you glue two of them together with jam, dunk them in a thin icing and roll them in dried coconut. Seems like the baking equivalent of throwing on some glitter and a feather boa.

This version of the recipe came from an Instagram account called Rovinghaggis, which feels random until you learn that it’s run by a Scottish woman who now lives in Australia. And she wears a Scottish flag skirt in all of her videos. Clearly she’s a treasure.

Can you imagine making a giant cake version of a Scottish snowball? Instead of dunking it, you’d have to drizzle the icing over and then stick the coconut to the sides and top. Maybe add some pastry cream along with the jam in the middle? Yes please!

Scone/biscuit vibes.

Using a biscuit cutter did not help this pastry’s identity crisis.

I had to add a bit more flour to bring it to a workable texture, but it was still pretty sticky.

Strawberry linden blossom jam swooping in to take raspberry’s place. Work with what you’ve got.

Icing dunk time.

Bring on the coconut!

I blitzed the coconut in my spice grinder for more of a snowflake effect.

So smol and cute.

Happy munching!

Recipe from: Rovinghaggis on Instagram