Typically Fortune Cookies are found in Chinese restaurants but despite popular belief, they did not originate in China. They were actually invented in America as a gimmick by Chinese immigrants.
Fortune Cookies are plain cookies which hold a small slip of paper on which a fortune is written.
Create your own fortunes and fortune cookies for your friends and family.
You will need :
- 10 small slips of paper
- Butter (1oz/25g)
- Plain flour (1oz/25g)
- Sugar (1oz/25g)
- 1 Egg
- Pinch of Salt
- Few drops of Vanilla Essence
- Parchment/greaseproof paper
- Vegetable oil
- Write 10 fortunes on 10 slips of paper. These can be whatever you want!
- Preheat the oven to Gas Mark 6/200°C
- Measure out all your ingredients
- Separate the egg white from the egg yolk by cracking the egg over a bowl and passing the yolk from one side of the shell to the other, letting the white fall into the bowl. You do not need the yolk for this recipe.
- Stir the sugar into the egg white.
- Add the salt and mix well.
- Melt the butter either in a saucepan or the microwave and pour it into the egg mixture.
- Quickly add the flour and vanilla and beat it all together until it’s smooth
- Cover a baking tray in parchment or greaseproof paper and lightly grease it with a little vegetable oil.
- Spread one teaspoon of batter in a circle about 10cm in diameter. The batter should be as thin as possible to make the cookies crispy. You should be able to see the tray through the mixture.
- Repeat so that you have up to 4 cookies on your tray. Any more than this and they will harden before you’ve had time to fold them up.
- Put the cookies in the oven on the top shelf for 4 – 5 minutes or until the edges are brown.
- Take the cookies out of the oven and place a fortune in the middle of each one.
- Pull away the greaseproof paper from underneath to get a hold of the cookie edge and fold in half, then half again with a palette knife. Careful they will be hot.
- Press down until the shape stays. You will have to work quickly before the cookies harden!
- Repeat until all 10 cookies have been made.
- Cover the unused egg yolk and put it in the fridge. You can use it with scrambled eggs or as an egg wash.
- If you drop any yolk in the egg white, use the egg shell to scoop it out.
- Cook the cookies in batches so you have time to fold them up before they harden. If you cook too many at the same time you won’t have time to fold them up before they become brittle and snap.
- Whilst one batch is cooking, you can prepare the next batch.
- To prevent the risk of burns, take the greaseproof paper out of the baking tray immediately when the cookies are taken out of the oven before folding the cookies.
- The more of the cookie which is brown the crispier the cookie will be – but the brown bits harden really fast and become brittle very quickly so you need to find a happy medium!
- Store in an air tight container.