Crunchy Snowball Cookies
The taste will differ depending on how much skim milk you add. I tried several different variations and ended up with this recipe.
If you want to them make crunchy but light, add 10 g of fresh cream during Step 3.
The batter is really soft just after baking in Step 7, but it will get crunchy when cooled. For about 40 balls. Recipe by ko-ko
Crunchy Snowball Cookies
The taste will differ depending on how much skim milk you add. I tried several different variations and ended up with this recipe.
If you want to them make crunchy but light, add 10 g of fresh cream during Step 3.
The batter is really soft just after baking in Step 7, but it will get crunchy when cooled. For about 40 balls. Recipe by ko-ko
Cooking Instructions
- 1
Leave the butter out at room temperature. Sift the flour together.
- 2
Knead the room temperature butter and milk together with a spatula until it's like a paste.
- 3
Add the sifted flour into the bowl and mix lightly.
- 4
Then, form into a rough ball.
- 5
Wrap in plastic wrap and leave for more than 2 hours in a fridge. (I make it the day before and let it sit overnight.)
- 6
Preheat the oven to 170°C. Roll the dough into 2 to 2.5 mm (5 g) size balls. Line up the balls, leaving spaces between.
- 7
Bake for about 15 minutes at 170°C. It's really soft just after baking.
- 8
When the batter has cooled a little, sprinkle with the powdered sugar (not listed in the ingredients.)
- 9
Try using a tea strainer for dusting.
- 10
It's done. They're crunchy and delicious!
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