Snowflake Crackers (Xuehua Su)

Ingredients

• ### Equipment
• Non-stick frying pan
• Heat-resistant spatula (a heat-resistant turner works as a substitute; be careful not to scratch the non-stick coating)
• Disposable plastic gloves
• Snowflake cracker/Nougat mold
• Rolling pin
• ### Ingredients
• Salted butter
• Marshmallows
• Full-fat milk powder
• Mixed nuts (e.g., Sunflower 'Daily Nuts' brand)
• Biscuits/Breakfast cookies (No filling/cream; recommended: cookies like KitKat mini-crisps or specialized snowflake cracker baking cookies)

Steps

1. Cut the biscuits into small pieces if they are larger than a one-yuan coin.
2. Add the salted butter to the pan and heat over low heat until the butter has completely melted.
3. Add the marshmallows to the pan and use the spatula to stir until the marshmallows have melted and blended evenly with the butter.
4. Add 20g of milk powder to the pan and stir with the spatula. Once the milk powder is evenly mixed with the butter-marshmallow mixture, turn off the heat immediately.
5. Add all the prepared mixed nuts and biscuits while they are still hot to the pan, and stir using the spatula.
6. Once the temperature has dropped so you can touch it with your hand, put on disposable plastic gloves. Knead and pull the ingredients in the pan with your hands to distribute the biscuits and nuts evenly throughout the marshmallow mixture.
7. Press the mixture from the previous steps into the mold. Press the corners firmly, roll it flat with a rolling pin, and use your hands to smooth the uneven edges into a straight side.
8. Let it cool at room temperature. Once completely cool, unmold it and cut it along the mold lines, or cut it into the sizes you prefer. Sprinkle the remaining milk powder on it, trying to coat each side of the snowflake cracker with milk powder.