Something a little different today, with a recipe that is simple, quick, delicious and easily made gluten-free.
I came across it whilst browsing Chinese language food blogs (see the lengths I go to, to bring you the cutting edge of fashionable recipes??). Anyhoo – this recipe seems to be riding a sizeable wave of popularity, which is understandable for all of the reasons I started with, plus the ease with which it can be customised. I’ve ‘interpreted’ the Chinese name to the most suitable translation, the variations I came across whilst researching being many and varied, e.g. Snowflake Cakes, Snow Puff Pastry, Snow Q Cake, Snowflake Crisp, Dry Snow Cake and my favourites – Reticulated Red Snowflake Pastry, Swept Eat Snowflake Crisp Circle & Delicious Non-Stick Tooth Nougat Failure.
It is like a cross between Chocolate Salami and nougat – fruit and nuts are mixed into melted marshmallows, with the addition of crisp biscuit pieces for added texture. The biscuits also ‘lighten the bite’ and prevent it from being either too sweet or too cloying. Once formed into a slab, it is dusted with dried milk powder to give it a wintery effect.
I would recommend having some latex gloves on hand, no pun intended, to help with shaping the warm mass, but it is also possible to make-do without.
When your block has set firmly, you can slice it into serving portions and dust all cut surfaces with milk powder if liked, but I must confess to preferring to see the contrast between the powdery top/bottom and the crisp and sharply delineated sides showing the embedded jewels of fruit and nut. You can even omit the milk powder altogether, or substitute with desiccated coconut, but I would recommend at least trying it to begin with – maybe cut off a slice or two and just dust those.
In terms of variations, the most popular I have found are chocolate (cocoa) and matcha. Being in powder form, they are easy both to add to the melted marshmallows and use for dusting – although changing the overall colour means you do lose the whole ‘snow’ theme somewhat. That said, it does allow you to use non-white marshmallow, if packs of all-white are difficult to find.
Fruits and nuts are entirely to your taste, but bright colours and whole nuts make for attractive shapes when cut through. If you make your own candied peel – and as readers of this blog you all do, obvs (no pressure 😉 ) – it can be substituted for some or all of the dried fruit, and a mix of seeds can replace the nuts.
The quantities given are sufficient for a block of about 20cm square – you can, of course, shape it however you prefer. They are also easy to remember, as I have made them proportional, and thus fairly straightforward to scale up or down, as required.
The biscuits you require should be crisp and dry. In the UK, Rich Tea biscuits or Arrowroot are ideal (regular or gluten-free), although you will have to break them into quarters for ease of shaping. If you’re a fan of the pairing of salty and sweet, you could even substitute Ritz crackers – the mini ones being perfectly sized to leave whole. Crisp and salty pretzels are a further option.
50g unsalted butter
200g white marshmallows
50g dried milk powder
50g dried fruit – cranberries & orange peel/blueberries/apricots
50g mixed nuts – pistachios & walnuts/almonds/cashews
200g crisp biscuits – Rich Tea/Arrowroot/gluren-free/Ritz, broken into quarters if large
Extra milk powder for dusting
- Put the fruit, nuts and biscuits in a pile on a silicone mat.
- Melt the butter in a non-stick pan over a very low heat.
- Add the marshmallows and stir gently while they melt. This will take some time. Do not be tempted to turn the heat up, as they will quickly start to turn brown and caramelise.
- When the marshmallows have melted, add the milk powder and stir until fully combined.
- Pour the marshmallow mixture onto the fruits and biscuits.
- Put on your plastic gloves and thoroughly mix everything together. Use a series of gentle lifting and folding motions. You want the marshmallow to coat everything and hold together, without crushing the biscuits into dust.
- Once the mixture is holding together in a mass, you can use a non-stick tin to help mould it into a rectangle. Press the mass into a corner of the tin to help form two square edges, then turn it around and repeat, pressing it gently by firmly into the sides.
- When you’re happy with the dimensions of your slab, wrap it in plastic and put into the fridge to set for at least 30 minutes.
- When the slab has firmed up, dust with more of the milk powder, making sure the whole surface is covered. Turn the slab over and repeat.
- Using a sharp knife, cut the slab into serving sized pieces – about the size of a matchbox is good – it’s allows the edges to be seen and admired, and cn be eaten in just 2 bites.
- Store in an airtight box.
- Chocolate: Add 15-20g cocoa to the pan together with the milk powder, dust with cocoa.
- Matcha: Add 15-20g matcha powder to the pan together with the milk powder, dust with a mixture of matcha and milk powder, or just matcha.
- Fruit variations: Add 15-20g freeze-dried fruit powders (available here) to the pan together with the milk powder, use whole dried fruit in the filling and dust with extra fruit powder.
- Coffee: Add 15-20g espresso coffee powder to the pan together with the milk powder, dust with a mixture of coffee & milk powder.
- Oats: Replace half of the biscuits with toasted, rolled oats.