Recipes

Snowflake Crisp

Package of ingredients to follow step by step

A. STRAWBERRRY FLAVOUR

  • Lurpak Unsalted Butter 80g
  • Marshmallow Mini Mini White 240g
  • Milk Powder (New Zealand) 70g
  • Strawberry Powder 30g
  • Red Yeast Rice Powder 3g
  • Marie Biscuits 110g
  • Freeze Dried Strawberry (cut half) 100g
  • Pistachio (toasted) 80g
  • Crispy Corn Granules 25g

B: GREEN TEA FLAVOUR

  • Lurpak Unsalted Butter 80g
  • Marshmallow Mini Mini White 240g
  • Milk Powder (New Zealand) 70g
  • Emerald Green Tea Matcha Powder 10g
  • Marie Biscuits 110g
  • Freeze Dried Strawberry (cut half) 100g
  • Almond Toasted (toasted) 80g
  • Crispy Corn Granules 25g

Method

1. Mix freeze dried strawberry, Marie biscuits, nut and crispy corn granules in a mixing bowl. Cover with cling film and set aside.

2. In a cooking pan, melt butter with low heat and add marshmallow. Cook and stir until the marshmallow is completely melted.

3. Add the milk powder and the respective flavoring powder (strawberry or matcha). Mix quickly and thoroughly to ensure even distribution. Avoid overcooking to prevent hardening.

4. Pour the mixture into step 1, lightly mix with paddle or K beater attachment.

5. Spread evenly into a 10° x 10″ cake tin while the mixture is still warm. Press and roll with rolling pin until it is compact and firm.

6. Once it is completely cool down. Cut into 5 cm x 2m size, and packed immediately into the desired cookie wrapper.

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Products required for the tutorial.
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Red Yeast Rice Powder

RM13.92RM166.14
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Strawberry Powder

RM6.90RM128.70
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Whole Almond

RM23.99RM43.17