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Fortune Cookies

This recipe is in categories Baking, Party food,
About this recipe:
Difficulty: 3
Comments: You will need an adult to help you handle the hot cookies.
Preparation Time: 20 minutes
Cooking Time: 5 minutes
Number of servings: 12

Chinese New Year, also known as the Spring Festival, falls in January or February. It is the main Chinese festival of the year. As the Chinese use the Lunar calendar for their festivals, the date of Chinese New Year changes from year to year. The date corresponds to the new moon in either late January or February. Traditionally celebrations last for fifteen days, ending on the date of the full moon. In China, the public holiday lasts for three days.


Making and cooking it
  1. Write your fortunes/messages on strips of white paper about 10cm by 1.5cm
  2. Preheat the oven to 200°C/400°f/Gas Mark 6, and grease two baking sheets
  3. Beat the egg white and vanilla until foamy but not stiff
  4. Sift the flour, salt, and sugar and fold gently into the egg white mixture
  5. Place a teaspoonful of the batter onto one of the prepared baking sheets, and tilt the sheet to encourage the batter to form into a nice round shape about 8cm (3¼") in diameter
  6. Repeat, leaving at least 5cm (2") between the cookies, and sticking to no more than 2 or 3 per sheet as you will need to work with them quickly while they are hot
  7. Put the first sheet into the oven and bake for about 5 minutes, watching carefully, until the cookie has turned a golden colour around the outer edge of the circle (the centre should remain pale)
  8. While you are waiting, prepare the next cookie sheet
  9. Once cooked, remove from oven and very quickly lift one of the cookies with a spatula and turn upside down onto a wooden board
  10. Place the fortune/message in the middle of the cookie and fold the cookie in half
  11. Place the folded edge across the rim of a cup or glass and pull the pointed edges down, one on the inside of the cup and one on the outside
  12. Stand the folded cookies in the cups of a muffin tin or egg carton until they cool, so that they hold their shape