Are you more excited by the idea of opening your fortune cookies at the end of the dinner than a whole Chinese banquet? Then, this recipe is definitely for you!
Makes approximatively 5 large cookies
- 45 g granulated sugar
- 54 g egg whites
- 67 g butter
- 42 g plain flour
- ½ tsp. vanilla extract
To make the batter, melt the butter so it is just runny enough to poor. In a mixing bowl whisk together sugar and egg whites. Poor in the butter and fold through till well incorporated. Fold in the flour and vanilla extract (the batter should be smooth with no lumps). Cover the bowl with Clingfilm and let sit in refrigerator for 4 hours.
When ready to bake, bring the batter out of the refrigerator 1 hour prior to baking. Preheat you even to 170° C. Line a baking tray with greaseproof paper or use a silicon-baking mat. Spoon 2 tbsp. batter onto the tray and using the back of a soup spoon working in a circular motion form the middle outwards make a thin circle 20cm in diameter.
Bake for 10 minutes or until it is evenly golden brown. While still warm and pliable, and using a fork or pallet knife, place your fortune on 1 half on the circle. Fold in half to make a semi circle and then bring the two corners together to form a parcel. Let cool and harden at room temperature.
The Carousel would like to thank Ricky & Pinky from The Builders Arms Hotel for this recipe.