Newfoundland Snowballs

Method

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1. Line a tray with parchment paper. Mix the oats, 100 g of the coconut and the cocoa in a large heatproof bowl.

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2. Put the sugar, butter and milk in a saucepan over medium heat and stir until the butter melts and the sugar dissolves. Bring to a full boil and boil for 5 minutes, without stirring, until the syrup reaches about 110°C.

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3. Take the pan off the heat and stir in the vanilla. Pour the hot syrup over the oat mixture and stir well until everything is coated.

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4. Chill the mixture in the fridge for at least 1 hour, until firm enough to shape.

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5. Spread the remaining coconut on a plate. Roll the mixture into balls about 3 cm across, using about 1 tablespoon each, and roll each in the coconut. Set on the tray.

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6. Keep the snowballs in the fridge until ready to serve.

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Chef’s Tips

• Time the boil from the moment the syrup reaches a full rolling boil. Too short and the balls fall apart, and too long and they are dry.
• Chill the mixture properly before rolling. Warm mixture is too soft and sticks to your hands.
• Wet your hands with cold water for rolling. The mixture will not stick to them.

Pairing Suggestions

• A cup of tea
• Hot chocolate
• Shortbread

Storage & Reheating

Keep in an airtight container in the fridge up to 1 week, since they soften at room temperature. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.