Snowflake Crisp 雪花酥
Super yummy & easy to make Snowflake Crisps 雪花酥 that'll have everyone wanting more! It's light & crispy with the perfect amount of sweetness.
Ingredients
- 160 g Marshmallows
mini ones are best because they melt faster - 170 g Arrowroot biscuits
- 60 g Butter , salted or unsalted
- 40 g Milk powder
Whole milk powder works better because it doesn’t clump together as much as skim milk powder does but both will work - 10 g Milk powder for dusting the top and the bottom of the crisps
- 60 g Dried cranberries
- 30 g* Pistachios , salted or unsalted
- 60 g* Cashews , salted or unsalted
- *Total nuts is 90g which is approximately 1 cup in volume. To make this recipe nut free, just use 1 cup of seeds, granola or coconut chips to replace the nuts
Instructions
- Break each arrowroot biscuit into 3 parts and set aside
- Melt the butter in a non-stick pan at medium heat
- Add marshmallows to the butter, stirring and pressing down on the marshmallows until they are completely melted and have combined with the butter
- Turn heat to low. Add the milk powder and mix well. Try to press down on the clumps of milk to smooth it out but don’t worry too much about little bumps
Once everything is combined, you can’t really see or taste them 
- Mix the nuts and cranberries in a container. Add them to the marshmallow mixture and mix well with a spatula. Turn off heat
- Add biscuits and fold into the mixture until fairly mixed and then place mixture onto a piece of parchment paper on a baking sheet
- Take another piece of parchment paper and put it on top of the mixture and start pressing the mixture into the pan forming the straight edges of the mixture
- You may need to use a rolling pin and a dough scraper to help flatten, tighten and form straight edges
You want to eliminate all the spaces in the mixture so that when you cut it, it doesn’t break apart and you’ll get a nice, clean finished edge. 
- Sprinkle the top and bottom with 10g of milk powder Once you’ve sprinkled the top and bottom with milk powder, it will be less sticky and you can pick up the mixture with both hands while it’s covered with parchment paper, and apply pressure from 2 sides to squeeze everything together and then do the same for the other 2 sides to get rid of all the spaces
- Cover with the parchment paper and wait one hour before cutting it to your desired shape
Notes
Mocha Flavour additional / adjusted ingredients:
2 tsp Instant coffee, sifted 30g Semi-sweet chocolate chips 1 tsp Cocoa powder 200g Chocolate wafers instead of 170g of Arrowroot biscuits 30g Milk powder instead of 40g to be added to the butter marshmallow mixture- Substitute 170g Arrowroot biscuits with 200g chocolate wafers to adjust for difference in volume
- Melt the chocolate with the butter
- Press 2 tsp of instant coffee through a sieve, mix with 30g of milk powder (instead of 40g of milk powder) and add to butter and marshmallow mixture
- Mix 1 tsp of cocoa powder with 10g of milk powder and use for the dusting of the top and bottom of the snowflake crisp
- Everything else stays the same
Matcha Flavour additional/ adjusted ingredients:
2 tsp Matcha powder 30g Milk powder instead of 40g to be added to the butter marshmallow mixture- Mix 1 tsp of matcha powder to 30g of milk powder (instead of 40g of milk powder) and add to butter marshmallow mixture
- Mix 1 tsp of matcha powder to 10g of milk powder for dusting the top and bottom of the snowflake crisp
- Everything else stays the same
Nutrition
Calories: 53kcalCarbohydrates: 6gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 3mgSodium: 26mgPotassium: 28mgFiber: 1gSugar: 4gVitamin A: 40IUVitamin C: 1mgCalcium: 11mgIron: 1mg
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