This is bake I have been wanting to do for ages before it was even on the bake off but I had been holding out until Chinese New Year to make them as it is the perfect time, however I wish I had now made them sooner as they were much easier than I expected and so much fun to make, once you have your timings right for cooking the method of folding the cookies comes easily. They are super yummy and fun to make.
- 2 Egg Whites
- 1 Tsp of Vanilla extract
- 1 Tsp of Almond Extract
- 3 Tbsp of Sunflower oil
- 100g Plain flour
- 2 tsp of Corn flour
- 100g Caster sugar
- Pre heat the oven to 180 degrees celsius. Line a baking tray with silicone or telson non stick sheets if you don’t have these line with parchment paper. Write or print out fortunes on paper about 6cm long by 1cm wide – you can always fold them if too big.
- Weigh out the dry ingredients- flour, cornflour and sugar and set this aside.
- Separate the eggs, keep the yolks for another recipe, whisk the egg whites with the almond and vanilla extract for a about a minute until frothy, then add in the oil and 2 tsp of water.
- Sift the flour mix into the egg mix and whisk until it forms a smooth batter. Leave to chill in the fridge for 30 minutes.
- Once chilled using a teaspoon drop the mixture onto the tray then using the back of a clean lightly oiled spoon spread the mixture to 8-10cm, you only want 2 cookies per tray as they need to warm when you fold them otherwise they will crack.
- Put cookies in the oven for 8-12 minutes until the edges become slightly golden remove one cookie at a time with a palette knife, place your fortune in the middle and fold the cookie gently and seal the edge, working quickly then fold the other way using the edge of a mug or bowl to help the fold, leave the cookie to set and harden by placing in a muffin tin.
- Repeat steps 5 and 6 until all the cookie mixture is used up. You must work quickly when folding the cookies.