Snowflake Crisps 雪花酥 |
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Snowflake Crisps 雪花酥
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Snowflake Crisps 雪花酥
September 30, 2020 by Auntie Emily 14 Comments Jump to Recipe Print Recipe
 
Snowflake Crisps 雪花酥 xǔe hūa sū or 雪Q餅 xǔe Q bǐng, were first created in Taiwan around 5 years ago (the letter “Q” in Chinese has come to mean an al dente texture). It has gained tremendous popularity in Taiwan and Mainland China and for good reason! It’s a bit like a nougat candy but less sweet and with a light crispy texture. It combines sweet and savory while having a hint of tartness from the cranberries and held together in a milky marshmallow mixture. A wonderful snack for the kids but adults love them too! You can pretty much use any kind of cookie, biscuit or cracker that is dry and crispy. You can also use any of your preferred nuts and dried fruits making it completely customizable to your liking. Nut allergies? No problem! The recipe calls for 90g in total nuts which is approximately 1 cup in volume. Just replace it with one cup of combined seeds, granola, and/or coconut chips. I like to cut them into small rectangular prisms and then wrap them in cellophane candy wrappers to give away to family and friends. Wrapping them individually will keep them fresh for around 2 weeks. You can also keep them in an air-tight container which would keep them fresh for about one week. In my recipe, you’ll also be able to make mocha flavoured and matcha flavoured snowflake crisps too. There was a time when I went to my near-by grocery store and they were sold out of arrowroot biscuits, so I bought an orange flavoured biscuit just to experiment with. The orange and the cranberry went so well together, it was a total fluke! It just shows you how versatile this Snowflake Crisps 雪花酥 recipe is… you really can’t fail! They are super yummy and easy to make. It’s a must try!! 
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.
5 from 3 votes
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Prep Time 1 hour hrCook Time 10 minutes minsTotal Time 1 hour hr 10 minutes mins
Course Dessert, SnackCuisine Chinese
Servings 50 pieces (1.5cm x 1.5cm x 3.5cm)Calories 53 kcal
Ingredients 160 g Marshmallows mini ones are best because they melt faster 170 g Arrowroot biscuits60 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 work10 g Milk powder for dusting the top and the bottom of the crisps60 g Dried cranberries 30 g* Pistachios , salted or unsalted60 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
NotesMocha 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
NutritionCalories: 53kcalCarbohydrates: 6gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 3mgSodium: 26mgPotassium: 28mgFiber: 1gSugar: 4gVitamin A: 40IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword Arrowroot, Candy, Cashew, Chocolate, Coffee, Cranberries, Dessert, Marshmallow, Matcha, Mocha, Nuts, Pistachio, Snack
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