Snowball biscuits rolled in icing sugar
Prep: 25 min · Cook: 15 min · Makes: about 45 small biscuits · For:
Snowball biscuits are little round biscuits that crumble and melt in your mouth, rolled in so much icing sugar that they look like tiny snowballs. They are one of the easiest Christmas bakes for small children: there is no rolling pin, no cutters, just rolling balls between your hands.
Tips
- Keep them small. They spread a little and are best in one or two bites.
- Do not overbake. They should stay pale on top.
- Roll twice for a proper snowy look.
Little helpers
Even toddlers can roll the dough into balls (do not worry if they are not perfectly round) and help dust them in sugar. Older children can weigh the ingredients and keep an eye on the timer.
Put a few in a jar with a ribbon for a sweet homemade gift.
Ingredients
- 200 g soft butter
- 50 g icing sugar, plus about 100 g for rolling
- 1 tsp vanilla extract
- a pinch of salt
- 250 g plain flour
- 100 g ground hazelnuts or ground almonds
Method
- Heat the oven to 180°C (160°C fan, gas mark 4) and line two baking trays.
- Beat the soft butter with the icing sugar, vanilla and salt until creamy.
- Add the flour and ground nuts and mix until it forms a soft dough. If it is too sticky to roll, chill it for 15 minutes.
- Roll the dough into small balls about the size of a large marble, 2.5 cm across, and put them on the trays a little apart.
- Bake for 13-15 minutes until firm and pale golden underneath. They should stay light on top.
- Leave them for 5 minutes, then roll the warm balls gently in icing sugar. Let them cool on a rack.
- When they are completely cold, roll them in icing sugar a second time for a thick, snowy coat.
Questions
How do I make them nut-free?
Leave out the ground nuts and add 25 g extra flour instead. The biscuits are a little firmer but still melt in the mouth.
Why do I roll them twice?
The first coat melts a little into the warm biscuits and makes a sticky base. The second coat stays white and powdery.
How long do they keep?
Up to 2 weeks in an airtight tin, with paper between the layers.
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