Fortune cookies
26th May 2012

Fortune cookies

By Sara Photography by Emma
 

This month of modern and traditional Chinese recipes cannot pass without a recipe for the magical ‘cookie of fortune’.

I probably first saw these cookies, packaged in a simple white noodle box on an 80’s American sitcom or teen movie. Who could forget when Jamie Lee Curtis and Lindsay Lohan’s fortune cookie caused a 24 hour body-switch….yeah me neither until I googled it.

 

Growing up, if it was mum’s night off and our begging had worked we were allowed to buy takeaways. Our neighbourhood provided us a choice of fish & chips, burgers or a smorgasboard of non-specific Asian food, so watching someone on T.V. or in a movie picking up their Chinese takeaways in a crisp cardboard noodle box with a little steel handle and disposable chopsticks was a dream.

The great thing about making these deliciously crispy cookies for your next get-together is that you can personalise messages. I wrote famous quotes in mine such as:

“If you are going to be two-faced, at least make one of them pretty”

“Always read something that will make you look good if you die in the middle of it”

“Be who you are and do what you feel because those who mind don’t matter and those who matter don’t mind”

 

I dare say I like my cookies a little sweet so made a basic tuille mixture; not so traditional but more like a cookie with a fortune.

 

 

Ingredients

Makes approx 30 cookies
  • --
  • 4 egg whites
  • 1 cup caster sugar
  • 1 cup flour
  • A pinch of salt
  • 5 tbsp butter
  • 1 tbsp liquid cream
  • 1 tsp almond essence
  • --
  • Baking paper on an oven tray or a silicone mat on an oven tray

      Method

      • --
      • 1. In a large bowl beat egg whites and sugar until light and aerated (one minute or two).
      • 2. Sieve flour and salt into the egg mixture and beat until combined.
      • 3. Add the butter and cream and beat for 10 minutes.
      • 4. Refrigerate the mixture for 1 hour.
      • 5. Prepare your ‘fortunes’.
      • 6. Preheat oven to 170ºC.
      • 7. Using a palette knife spread a circle of mixture onto your baking paper or silicone mat, approximately 10cm in diameter. Best results are obtained when the mixture is evenly spread and approximately 2mm thick.
      • 8. I fit three circles on each baking tray (for the first batch, you may just want to bake one to get the hang of it). Bake for 6-8 minutes, until golden. You may need to turn the tray half way through cooking.
      • 9. Once your cookie circles are cooked, take them out of the oven and you’ll need to work quickly.
      • 10. Peel the cookies off the tray and flip them over (exposed side now facing down). Place a note in the centre of the cookie, fold the cookie in half, then half again.
      • 11. Then place the folded cookie into a muffin tin to hold its shape while cooling.
      • 12. Repeat until you have run out of mixture.
         
         

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