• Sarah Rainey

Festive snowballs


With just 48 hours to go until the big day, here's a simple, showstopping recipe for some Christmassy snowballs - ideal for handing round at parties, rounding off a meal, or serving up with mulled wine / festive cocktails when the neighbours drop in unexpectedly. My brother's the coconut obsessive in our family, so these are for him, with a little bit of added festive glitz.

Merry Christmas everyone, and here's to a bake-tastic New Year...

Makes 14-16

Ingredients:

150g pecan nuts

75g desiccated coconut

4 tbsp maple syrup

Method:

Preheat the oven to 180C/Fan 160C. Spread the pecans out on a baking sheet and toast them for around 10 minutes. Put them into a food processor, along with 50g desiccated coconut, and blitz. Add the maple syrup and blitz again, until it all starts coming together.

Take small teaspoonfuls of the mixture and roll them into balls, around the size of 50p pieces. Tip the remaining coconut on to a plate and roll the snowballs in it until they’re well-coated. Place in the fridge for a couple of hours to harden. They’ll keep in the fridge for up to a week.

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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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