How cute do these homemade almond fortune cookies look c/o Wing Yip, a Chinese food wholesalers.
For the cookie dough:
- 2 large egg whites
- 3 tbsp vegetable oil
- 2 tsp almond extract
- 100 g caster sugar
- 80 g plain flour
- 2 tsp cornflour
- pinch of salt
What you will need:
- Baking sheet lined with a silicone mat
- 12 small pieces of paper, each about 6 x 1cm and written with a fortune
- Large glass
- 12-hole muffin tin
- Line a baking sheet with a silicone mat or grease proof paper. Write out or print your fortunes onto 12 small pieces of paper measuring 6 x 1 cm.
- Put the egg whites, vegetable oil, almond extract and sugar into a bowl and then using an electric mixer, whisk until frothy. This should only take 20-30 seconds as you don’t want it aerated.
- Sift into the egg mixture the plain flour, cornflour and salt and then carefully mix together to incorporate, being careful not to incorporate any air into the batter. Chill the mixture for 30 minutes.
- Whilst the batter is chilling, pre-heat the oven to 150°c.
- To bake the cookies, place 1 tbsp of the batter onto the silicone mat and then using the back of a spoon spread in a circular motion to create a circle 8-9 cm in diameter. Depending on the size of your baking tray, repeat once or twice more so that you have 2 or 3 cookies on the tray. Do not try and bake any more than that at a time.
- Bake the cookies for 10-12 minutes until the outer edge is light golden brown.
- Remove the cookies from the oven and working very quickly, use a palette knife to lift the cookies off of the baking tray and then place a fortune in the middle. Fold the cookie in half to create a half moon shape and firmly pinch the edges together to seal them.
- Using the side of a glass, press the folded side of the cookie onto the glass edge and then pull the two corners down to get the fortune cookie shape. Once shaped place into a hole in the muffin tin to help them retain their shape whilst they cool. Repeat steps 7 and 8 for the remaining cooked cookies.
- Repeat steps 5 to 8 for the remaining cookie batter until you have made all 12 cookies.
- Leave them to cool completely before serving.
Note: these can be stored for up to 3 days in an air-tight container.
This is not a paid collaboration.
For a vegan coconut cupcake recipe by Wing Yip click here.