Fortune cookies
Crisp folded vanilla wafers with a paper message
Fortune cookies are not from China at all: they were first sold in San Francisco and Los Angeles in the early 1900s, probably from a Japanese tea garden recipe, and Chinese-American restaurants made them famous. A thin vanilla and almond batter is baked into a wafer, then folded while hot around a paper message. Write your own fortunes for a party. Chef's tip: bake only two or three at a time; the wafers set in seconds and crack if you can't fold them fast enough.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 12
Ingredients
- 2 ⅞ oz caster sugar
- 2 tbsp neutral oil
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 2 ½ oz plain flour
- 1 pinch salt
- 1 tbsp water
- 12 paper fortunesstrips of 6 × 1 cm
Shop this recipe on Amazon
What you'll need
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat the oven to 350°F (325°F fan). Draw two 8 cm circles on baking paper, flip it over and put it on a baking tray.
5 minStep 2: Whisk the 2 egg whites and 2 ⅞ oz caster sugar until frothy but not stiff, then whisk in the 2 tbsp neutral oil, ½ tsp vanilla extract, ¼ tsp almond extract, 2 ½ oz plain flour, 1 pinch salt and 1 tbsp water to a smooth, thin batter.
3 minStep 3: Spread 1 level tablespoon of batter thinly into each circle. Bake for 7–8 minutes, until the edges are golden brown and the centre is pale gold.
8 minStep 4: Working quickly with a thin spatula, lift a wafer, lay a 12 paper fortunes strip in the middle, fold it in half into a semicircle, then bend it over the rim of a cup to crease it. Set in a muffin tin to hold the shape.
2 minStep 5: A common mistake is underbaking: pale wafers stay soft and chewy. Repeat with the rest of the batter; the cookies crisp completely as they cool.
15 min
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 1 g
- Carbs
- 12 g
- Fat
- 2 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fortune cookies take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of vanilla extract?
- Vanilla bean paste, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Reform tortaWalnut meringue chocolate cake
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.
MounaOrange-flower brioche
Oran's mouna came over with Spanish settlers as the Easter mona, and it is still baked for spring outings, recalling the Easter Monday picnics once held at the Santa Cruz chapel above the city. It is a tall, light, golden brioche with a crackly sugar crust, softly flavoured with orange-flower water and lemon zest rather than butter-heavy, and it tears into long, feathery strands. Eat it with coffee or hot chocolate, plain or with jam. The dough is slow and sticky, so give it time. Chef's tip: let the dough rise slowly overnight in the fridge after the first knead; it becomes easier to shape and the flavour deepens.
CatalinasChewy panela anise cookies
Catalinas are the big dark cookies stacked in clear bags by the till of every Venezuelan bodega and panadería, eaten as a mid-afternoon snack with a glass of cold milk or a small black coffee. The dough is sweetened with melted panela and perfumed with anise, cinnamon and clove, and they stay soft and chewy for days. The mistake people make is baking until hard; they firm up as they cool. Chef's tip: take them out when they have puffed and the edges just feel set.




