Scottish Snowballs meets Australian Lamingtons

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Two styles for the price of one with this snowball recipe, although another Lamingtons recipe can also be found on the website.
Here’s a link



8oz Self Raising Flour

2 oz Butter

2 oz Caster Sugar

pinch of salt

1 egg

1 tablespoon milk

Desiccated Coconut

Raspberry Jam

1 cup Icing Sugar (If you’re doing Traditional Snowballs) plus water or milk for mixing the icing.)

1 packet of Raspberry Jelly/Jello (powder or squares) or a Packet of Quick Jel would speed things up. (If you’re doing the Lamingtons style coating instead.)


Cream the butter and the sugar together with a pinch of salt. Then add the beaten egg along with half the flour and mix to combine. Then add the milk and the remaining flour and mix well into a firm dough.

Next divide up the dough in half, half again, half again, until you’ve got 16 pieces. This is the scientific bit…. just wait until the messy bit. ?

You now need 2 baking trays lined with grease proof paper.

Now roll each piece into a golf ball and place on the trays. Leave some space between each ball to grow and press each ball lightly on top.

Bake in the oven at 200c for 10 minutes until lightly golden.

Remove from the oven, transfer to a cooling rack and allow to cool completely.

When cool match up all of your tops and bottoms into pairs. Of course they’ll all be the same size. You did follow the instructions, didn’t you. ?. Jam in between the sandwiches and it’s best to leave them for half an hour to set.

Did I say there was going to be a messy bit?

Get your bowl of desiccated coconut ready.

For Traditional Snowballs

In another bowl mix the cup of icing sugar with enough milk or water to make to make a glaze/slurry. Not too thick not too thin…..

This is where you need 3 hands…… dip your snowball sandwich in the glaze and let any extra glaze drip off. Then put the snowball in the coconut and toss around to cover with your other four hands ?. Remember wet hand, dry hand. Then put back on the rack to dry and set. Repeat for the other snowballs. And if you’re anything like me your hands will be covered in jam, icing and coconut.

For the Lamington Style coating

Make up the Jelly/Jello as per the instructions and put it in the fridge for about 90 minutes. Until it goes to the lumpy stage before setting. You’ll need to check it. Or, try using a Quick Jel to speed things up. As per the instructions for making that. Again you want to catch it at the lumpy stage. I sometimes use Quick Jel and stir the pot in a basin of water until it’s at the right stage.

John….. the recipe, come on, people have got busy lives.

So, basically the same as dipping the snowballs in the icing glaze, dip the sandwiches in the Jelly/Jello and then into the coconut. Then put them back on the rack to dry and set.

Check out the link at the top for the other Lamington method. It’s more like a sponge…… or a Scottish Eiffel Tower sort of thing.

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Comment (1)

  1. posted by John Corrigan on October 15, 2020

    Updated to a recent batch.

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