It’s funny. I have some recipes, carefully transcribed into my Pooh Bear cookbook (which I’ve had for 25 years), because I made the thing once, and it was wonderful, and yet I’ve never made it again. This is true for my Snowball Fudge Cookies.
I made these age 22 ish, for a ski trip to my home skifield, Whakapapa, NZ. I was going with my friend Delwyn and I’d recently found a magazine recipe for cinnamonny, raisin packed double chocolate fudge cookies. I made them, they were sensational (if a little ugly looking – a cookie with so many chunks is always going to look a bit rustic). I wrote the recipe in my Pooh Cookbook, dubbed Whakapapa Fudge Cookies.
20 years and another country later, I made them for the second time, for another ski trip, this time to the Victorian Alps in Australia with two new friends from France, Margot and Fabien. As usual these days, I messed with the recipe – to the better. Now the cookies are snowballs, because they are rolled in grated white chocolate prior to baking. They are still fudgy (there is a ludicrous amount of chocolate in there), but now they have this beautiful flecked coating, and sit as pretty round mounds.
They are absolute power packs though, with so much fudgy goodness going on, I have to say that they really should be a skiing staple. They are also awesome dunked into a latte. Perhaps I’ll aim to not wait another 20 years to make them again!
Snowball Fudge Cookies
Makes about 24
ingredients
1 cup flour
2 tsp baking powder
1/4 cup sugar
1/2 tsp cinnamon
200g milk chocolate, chopped
1/2 cup chopped raisins
185g dark chocolate (at least 70% cocoa), melted
100g butter, melted
1 egg, lightly beaten
2 tsp vanilla
100g white chocolate grated, for rolling
mixing
Combine the dry ingredients, raisins and chopped chocolate. Add the melted butter, melted chocolate, egg and vanilla and gently mix until combined.
Refrigerate the mixture until firm enough to form into balls.
Roll two tablespoons of the mixture at a time into round balls and toss each in the grated white chocolate. Place onto trays lined with baking paper, about 4 cm apart.
Bake the cookies at 180 degrees Celsius for about 10 minutes. The white chocolate exterior should be just starting to turn gold in places, and the cookies will have slumped a little. Cool the cookies on the trays. Don’t be tempted to move the cookies,until they are cold, they are a little brittle while they are still warm.
Enjoy!xxx
