International dishesSavory CakesTaiwanAbout 40 minutes
Taiwanese scallion cracker sandwiches give a crisp cracker scented with scallion butter, with a sweet and salty marshmallow filling in the middle that pulls into threads. The hardest part is cooking the filling, since a moment too long over the heat sets it hard and kills the stretch.
Melting the marshmallows over low heat and cutting the heat the second they dissolve is the core technique. A common mistake is spreading the scallion butter too thick, which leaves the crackers soft rather than crisp after drying.
This batch weighs about 455g, at roughly 454 calories per 100g.
Method
Leave 70g butter at room temperature to soften. Finely chop the green parts of 3 spring onion stalks, put them in a bowl with the butter and work them together until the scallion is evenly spread through the butter.
Spread a very thin layer of scallion butter over 200g malt flavoured crackers, arrange them in the oven and dry at 110 degrees C for about 15 minutes until the scallion sets. Adjust the heat and time to your own oven.
Put the remaining 25g butter in a pan, melt it over low heat, add 100g marshmallow and stir constantly until the marshmallow dissolves.
Once it has dissolved, add 10g milk powder and 5g shaker cheese powder, mix well, turn off the heat and let it cool until it is comfortable to touch.
Spoon the filling between two scallion buttered crackers and press gently so it spreads evenly.
Store the sandwiches in a lidded box or a tightly tied bag to keep them crisp, use within about 1 week, and they are best in the first 3 to 4 days.
Tips
Fresh marshmallows give a filling that stays soft and pulls into fine threads.
A very thin layer of scallion butter, then a spell in the oven to dry, keeps the crackers crisp long after they are filled.
Turn off the heat the moment the marshmallow has just dissolved, because more cooking sets the filling hard once it cools.
Press the crackers together while the filling is still warm, since a fully cooled filling will not stick to the surface.
Shaker cheese powder is sold at snack ingredient stalls, and sprinkle style cheddar powder works just as well.
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