Snowflake Crisps/雪Q饼/雪花酥

这个雪花酥我老早就想做来吃了！一直拖到现在才做来吃。真的很好吃，吃了一块又接一块，哈！😅

雪花酥是一款超人气的小甜点。自己在家做的雪花酥，没有添加任何防腐剂，所以，它的保质期不长，在常温下一般密封的话，可以放置15天左右。

雪花酥放太久，很容易就变软变味了，甚至会发霉变质，不能再继续食用了，因此自己做的手工雪花酥尽量做多少吃多少，吃不完的话要小心保存。

由于雪花酥的原料之一是饼干，如果你放进了冰箱再拿出来，回温后里面的饼干就会变潮，导致雪花酥变软，口感大打折扣。所以还是建议大家尽快吃完比较好，毕竟放长了对雪花酥的口感也有影响。😉

Snowflake crisp is a very popular dessert. The snowflake crisps are homemade and does not contain any preservatives, so its shelf life is not long. If it is stored at room temperature, it can be stored for about 15 days.

If you leave it for too long in room temperature, it will easily become soft, or even become moldy. Therefore,  it is better to eat it as soon as possible. 

Since one of the raw materials of the snowflake crisp is biscuits, if you store them in the refrigerator and after you restored them at room temperature, it causes the crisp became soften and the taste of the snowflake crisp is also affected. Therefore, it is better to eat it as soon as possible. 😉

👆原味雪Q饼

👆可可雪Q饼

👆撒上奶粉，就好像盖上一层雪花了！😊

Snowflake Crisps/雪Q饼/雪花酥

经典原味雪Q饼

无盐奶油50g

棉花糖140g

奶粉50g

南瓜子20g

花生 20g

蔓越梅干50g

乳酪饼干150g

浓纯可可雪Q饼

无盐奶油50g

棉花糖140g

奶粉30g

可可粉15g

核桃30g

蔓越梅干50g

乳酪饼干130g

作法

1.坚果类（如南瓜子/核桃）入烤箱150度烤10分钟，烤出香味就可以。

2.把所有材料都秤量好，乳酪饼干折对半。

3.奶油放到锅子里面用小火加热到完全融化。

4.倒入棉花糖，一边加热一边搅拌到完全均匀融化。

5.倒入粉类（奶粉/抹茶粉/可可粉/草莓粉），搅拌到稍微黏稠

6.倒入果干＋坚果类稍稍均匀

7.倒入乳酪饼干，快速搅拌，使每片饼干都有沾黏到糖。

8.整锅倒入耐热塑料袋塑形，压平，塑形到自己想要的形状，入冰箱约30-60分钟，饼硬了就可以切！

提示：

• 切好之后常温保存就可以，但可以保存多久我不太确定。
• 蔓越莓很百搭（味道/颜色都是），酸酸甜甜的，很搭配！

Classic Original Snowflake Crisps

Unsalted butter 50g

Marshmallow 140g

Milk powder 50g

Pumpkin Seeds 20g

Roasted Peanuts 20g

Dried cranberry 50g

Cheese crackers 150g

Chocolate  Snowflake Crisps

Unsalted butter 50g

Marshmallow 140g

Milk powder 30g

Cocoa powder 15g

30g walnuts

Dried cranberry 50g

Cheese crackers 130g

Method:

1. Nuts (such as pumpkin seeds/walnuts) are baked in the oven at 150 degrees for 10 minutes.

2. Weigh all the ingredients and break the cheese crackers in half.

3. Put the butter in the pot and heat it over a low heat until it is completely melted.

4. Pour in the marshmallows and stir until completely melted.

5. Pour the powder (milk powder/matcha powder/cocoa powder/strawberry powder) and stir until it is slightly sticky.

6. Pour the dried fruit + nuts.

7. Pour the cheese crackers and stir quickly to make each cookie stick to the melted marshmallows.

8. Pour the whole pot into a heat-resistant plastic bag and shape it or use hand(wear gloves) to shape it, flatten it, and shape it to the shape you want. Put it in the refrigerator for about 30-60 minutes. When the cake is hard, you can cut it!

Notes:

• After cutting, it can be stored at room temperature, but I am not sure how long it can be stored.
• Cranberry is very versatile (both taste/color), sweet and sour taste, a perfect match in this snowflake crisps.

食谱参考：LamaShania

HappyBaking！