Fortune Cookies


Fortune Cookies


2 egg whites
1 tsp vanilla extract
1 tsp almond extract
3 tbsp sunflower oil
100g plain flour
2 tsp cornflour
100g caster sugar
1½ tbsp black sesame seeds


Preheat the oven to 180C and line a large baking sheet with baking parchment, or use a silicone baking sheet. Write or print fortunes on paper measuring 6cm long by 1cm wide.

Whisk together the egg whites, vanilla, almond extract, oil and 2 tsp cold water into a bowl for 20-30 secs with an a electric hand whisk. Measure the flour, cornflour, sugar and a good pinch of salt into a bowl, then sift into the egg white mixture. Mix it all together until you have a smooth consistency. Chill the mixture for 1 hr.

Next, put a tbsp of mixture onto the prepared baking sheet. Oil a metal spoon, then use the back of it to swirl the mixture out into a 8-10cm circle. Repeat with another tablespoon of the mixture, to create 2 cookies. Make sure there is space between each cookie as they will spread in the oven. It is best to only bake 2-3 cookies at a time, as you will need to shape them whilst they are hot. Bake for 10-12 mins until the edges of the cookies turn golden.

One at a time remove the cookies with a palette knife once they are out the oven. You want them to still be soft so you can shape them so work quickly. Turn the cookie over and put the fortune in the middle of the circle. Fold the circle in half to secure the fortune and pinch the 2 edges together to seal. Pop the cookie on the rim of a mug or cup and very gently pull the 2 corners down to get the fortune cookie shape. Hold for 10 secs, then transfer the cookies to muffin tins so that they hold their shape whilst cooling completely. Repeat with the remaining cookie mixture.

Products Used 

Chicago Metallic Non-Stick Cookie Sheet 
MasterClass Silver Anodised 42cm Muffin Pan 
Home Made Traditional Stoneware 24cm Mixing Bowl