These cookies are much tastier than the ones you buy and are simple to make once you get the hang of shaping them. They are also a really fun family project, I made these with the children and we had the greatest time writing silly fortunes and reading them as we ate the cookies. Adele's favourite was: "Time has come to spread joy instead of gas at dinner time". Not subtle, though those with young kids will understand the painful truth in it!
Multicolour fortune cookies
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Recipe by: adapted from Makefortunecookies.com Busy:20 min, Total prep time: 1 hour Serves: 12 cookies |
Preheat the oven to 180 degrees C.
In a large bowl, mix the flour, cornstarch, salt and sugar and stir in the water slowly, ensuring no lumps are forming. Once combined, the mixture should have the texture of a thick paste.
In a second bowl, beat the egg whites with a whisk until bubbly. Add the vanilla and almond extracts and the vegetable oil and whisk again until the mixture becomes foamy.
Stir the egg mixture into the flour mixture, adding small amounts at a time. When finished, you should obtain a smooth batter.
Line two cookie sheets or oven trays with a sheet of baking paper. Pour 3 tablespoons of batter onto the first sheet (one per cookie), spacing them well. Tilt the cookie sheet back and forth and from side to side to help the batter spread out evenly into 10 to 12 cms diameter circles. Don't worry too much about trying to get perfect circles as the heat from the oven will help to spread the batter before they start to cook, and once the cookies are folded you won't notice the imperfections. You may want to start by only baking a couple of cookies in the first batch before you become familiar with the process.
Bake for 10 - 12 minutes, or until the edges of the cookies start to turn a golden brown color (about 1 cm around the edge). The center should remain cream coloured. While the first batch of cookies is baking, prepare the next batch on the second tray.
Remove the cookie tray from the oven and work quickly from there: with a spatula, turn over each cookie (so that the shiny side will be on the outside); place a folded fortune on each. Place the first cookie in the palm of your hand and fold it in half. Holding the cookie by its two rounded edges pressed together between your fingers, gently place it over the rim of a glass and pull the folded edges on either sides downward to give the cookie its traditional shape. Place the folded cookie into one of the cavities of a muffin tray and leave to cool and harden.
If the batter felt a bit too thick to work with the first time around, add a dash of water to thin it.
To make multicolour cookies, spread the batter into separate bowls before baking it and add a different food colouring in each. I recommend doubling the quantities if you want to make more than 2 colours.
Prepare the fortunes ahead and fold them in two.
Preheat the oven to 180 degrees C.
In a large bowl, mix the flour, cornstarch, salt and sugar and stir in the water slowly, ensuring no lumps are forming. Once combined, the mixture should have the texture of a thick paste.
In a second bowl, beat the egg whites with a whisk until bubbly. Add the vanilla and almond extracts and the vegetable oil and whisk again until the mixture becomes foamy.
Stir the egg mixture into the flour mixture, adding small amounts at a time. When finished, you should obtain a smooth batter.
Line two cookie sheets or oven trays with a sheet of baking paper. Pour 3 tablespoons of batter onto the first sheet (one per cookie), spacing them well. Tilt the cookie sheet back and forth and from side to side to help the batter spread out evenly into 10 to 12 cms diameter circles. Don’t worry too much about trying to get perfect circles as the heat from the oven will help to spread the batter before they start to cook, and once the cookies are folded you won’t notice the imperfections. You may want to start by only baking a couple of cookies in the first batch before you become familiar with the process.
Bake for 10 – 12 minutes, or until the edges of the cookies start to turn a golden brown color (about 1 cm around the edge). The center should remain cream coloured. While the first batch of cookies is baking, prepare the next batch on the second tray.
Remove the cookie tray from the oven and work quickly from there: with a spatula, turn over each cookie (so that the shiny side will be on the outside); place a folded fortune on each. Place the first cookie in the palm of your hand and fold it in half. Holding the cookie by its two rounded edges pressed together between your fingers, gently place it over the rim of a glass and pull the folded edges on either sides downward to give the cookie its traditional shape. Place the folded cookie into one of the cavities of a muffin tray and leave to cool and harden.
If the batter felt a bit too thick to work with the first time around, add a dash of water to thin it.
To make multicolour cookies, spread the batter into separate bowls before baking it and add a different food colouring in each. I recommend doubling the quantities if you want to make more than 2 colours.
Use a glove to shape the cookies as they are still very hot and risk burning the tips of your fingers. A standard cotton, wool or fleece one will do the job.
If you don't have a muffin tray, place the warm cookies in small glasses to allow them to hold their shape while cooling down.
If you have several sweet teeth in your family double the quantities otherwise your 12 cookies will disappear in no time.
If you don't have a muffin tray, place the warm cookies in small glasses to allow them to hold their shape while cooling down.
If you have several sweet teeth in your family double the quantities otherwise your 12 cookies will disappear in no time.
Ingredients
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 tablespoons neutral vegetable oil
8 tablespoons (100g) - white flour
1-1/2 teaspoons cornstarch
1/4 teaspoon salt
6 tablespoons sugar
4 tablespoons water
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 tablespoons neutral vegetable oil
8 tablespoons (100g) - white flour
1-1/2 teaspoons cornstarch
1/4 teaspoon salt
6 tablespoons sugar
4 tablespoons water
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