- December 2009
- Makes 50
- Hands-on time 35 min, plus chilling overnight
These sweet and crunchy chocolate snowballs make a fabulous Christmas gift. Wrap them up with our raspberry jam drops and make a loved one very happy.
- 94 kcals
- 4.2g (1.9g saturated)
- 14g (8.2g sugar)
- 60g good-quality dark chocolate, chopped
- 125g unsalted butter, softened, plus extra for greasing
- 370g soft brown sugar
- 2 medium free-range eggs
- 1 tsp vanilla extract
- 80ml milk
- 340g plain flour
- 2 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp ground allspice
- 85g chopped pecans
- Icing sugar, for coating
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water, stirring occasionally.
- Using an electric hand whisk, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the vanilla, melted chocolate and milk.
- Sift the flour, cocoa, baking powder, allspice and a pinch of salt into the bowl and mix well to combine. Stir in the pecans. Chill, covered, for 3 hours, or overnight.
- Preheat the oven to 180°C/fan160°C/gas 4. Lightly grease 2 baking sheets. Sift some icing sugar onto a plate. Roll heaped teaspoonfuls of mixture into balls, then roll in the icing sugar to coat. Place on the baking trays, spaced a couple of centimetres apart to allow for spreading.
- Bake for 15 minutes until lightly browned and still a little soft in the centre. Leave to cool on the trays for 3-4 minutes, then transfer to a wire rack to cool completely. Wrap in cellophane or put in an airtight glass jar and eat within one week.
These cookies will keep for 1 week in an airtight container.
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