Main Ingredients:
Original cotton candy: 400g; Unsalted butter: 100g; Petit Beurre biscuits: 450g; Roasted peanuts: 50g; Roasted cashews: 50g; Dried cranberries: 100g.
Additional Ingredients:
Nestle milk powder: 80g.
Taste: Milky; Technique: Mixing; Time: Ten minutes; Difficulty: Easy.
Step-by-step Cooking Instructions for Cashew Snowflake Pastry
Prepare all the necessary ingredients.
Cut the cashews into smaller pieces.
Melt the butter in a non-stick pan over medium heat.
Add the cotton candy and stir-fry over low heat until completely melted.
Add the milk powder and continue stirring until the milk powder melts.
Keep the induction cooker warm, then add the measured peanuts, cashews, dried cranberries, and Petit Beurre biscuits.
Thoroughly mix with a spatula and remove from heat.
Pour into a non-stick baking pan, press and shape into a rectangular shape while hot, then sprinkle with milk powder (excluding the amount used in the recipe).
Let it cool, then cut into small pieces with a sugar knife, and optionally dust with milk powder.
If not finished in one go, store in a sealed biscuit bag.
It’s a great gift for family and friends.
Finished product.
