Sugarplums

By Giselle Courteau
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Ingredients

Vanilla crumbs:

  • 100 grams (1 cup) cake flour
  • 65 grams (1/3 cup) sugar
  • Pinch of salt
  • 55 grams (1/4 cup) unsalted butter, at room temperature
  • 1/2 teaspoon vanilla extract or paste

Sugarplums:

  • 300 milliliters (1 can) sweetened condensed milk
  • 40 grams (1/3 cup) strawberry fruit powder
  • 65 grams (1/3 cup) sugar
  • 150 grams (1-1/2 cups) unsweetened shredded coconut

Finishing:

  • 1 teaspoon strawberry fruit powder
  • 50 grams (1/4 cup) sugar
  • 25 whole cloves

Directions

Vanilla crumbs:

  1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine the flour, sugar, and salt. Add the butter and vanilla and, using your hands, work it into the dry ingredients until it starts to come together. It will look a bit dry.
  3. Spread the mixture out on a baking sheet, clumping some of it with your fingers. Bake for 10 to 12 minutes, until a golden brown. Once cooled, pulse in a food processor or coffee grinder until it’s broken down into fine crumbs.

Sugarplums:

  1. Measure one cup of the vanilla crumbs into a bowl.
  2. Add the sweetened condensed milk, strawberry powder, sugar, and coconut and combine well. Any leftover crumbs can be kept covered at room temperature for another use, such as topping cupcakes or ice cream.
  3. Make dusting powder by mixing the strawberry powder and sugar together in a bowl.
  4. Form the dough into 2.5 centimeter balls and roll them in the dusting powder. My hands usually get pretty sticky halfway through so I wash and dry them before forming the other half of the dough. Press a whole clove into the top of each ball.

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Duchess at Home

This recipe appears in Duchess at Home (© 2019)

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