You will need:
- 250g salted butter softened (I used stork)
- 100g golden caster sugar (I used plain old granulated sugar)
- 1 x tablespoon of vanilla (or 1/2 a vanilla pod)
- 250g plain flour
- 125g cornflour
- 50g dried cranberries (chopped)
- 400g white chocolate (or white choco. cake flavouring)
- 200g desiccated coconut
STEP 1 - Cream the butter and sugar (you can do this by hand or use an electric whisk), add the vanilla then sift in the flour and cornflour. Mix it all up and gradually add the chopped cranberries. I gave up with the spoon and squished it all using my hands - work the dough until its all just combined
STEP 2 - Roll your dough in the palms of your hands into little balls (approx. the size of a cherry tomato), space them evenly on a baking tray lined with greaseproof paper
STEP 3 - Pop the tray of doughy balls into the fridge for approx an hour (I left them in for 2hrs) - until they hold their shape well. Preheat your oven to 170°C when its ready to go place the tray into the oven and bake for approx. 25mins or until golden brown.
STEP 4 - Melt the white chocolate and drop in the cooked biscuity ball!
STEP 5 - Once covered in chocolate transfer the ball into a bowl of coconut and toss it around until covered then place on a tray to harden
STEP 6 - SNOWBALLS GALOREJ! (makes approx. 29) I kept mine in the fridge for a few days but you can keep them in an airtight container for approx. 3 days. They are yummy with a cuppa tea!