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Fortune Cookies
Instructions
Before you start, prepare the fortune notes – small strips of firm paper about 6×1 cm with printed or handwritten text. Use paper of at least 80 g/m² – thin paper will go soggy from the warm batter. The notes must be ready in advance, because you have to work with the cookies very quickly.
Take 2 fresh medium chicken eggs, wash the shells thoroughly under warm water with soap and wipe them dry – this matters for hygiene, since bits of shell can fall into the bowl when you crack them. Carefully separate the whites from the yolks, making sure not a drop of yolk gets into the white – the fat in the yolk will hinder whipping. Place the whites in a deep, dry bowl of at least 1 litre.
Add a pinch of salt (1/4 teaspoon) to the whites and beat with an immersion blender or mixer on medium speed for 1–2 minutes until a light foam forms. Salt strengthens the protein structure and helps produce a more stable foam. The whites should turn white and roughly double in volume.
Gradually add the sugar (90 g) without stopping the whipping – pour in 1–2 tablespoons at a time and wait 20–30 seconds before adding the next portion. Beat on high speed until you have a stable glossy foam – the peaks should hold their shape when you lift the whisk. Add the vanilla sugar (1/3 teaspoon) for aroma.
Sift the flour (60 g) through a fine sieve straight into the bowl with the whipped whites – sifting aerates the flour and prevents lumps from forming. Fold gently with a silicone spatula, lifting from the bottom upwards so as not to break down the airy structure of the whites.
Pour in 3 tablespoons of vegetable oil (odourless) in a thin stream, continuing to fold gently. The oil makes the cookie more pliable while hot and crisp once cooled. Without oil the cookie will be too brittle and will break when you bend it.
Add 2 tablespoons of room-temperature water and mix thoroughly with the spatula until completely smooth. In consistency the finished batter should resemble thin sour cream or runny kefir – it should flow off the spoon in a thin, continuous stream. If the batter is too thick, add another 1 tablespoon of water.
Preheat the oven to 180 °C, top-and-bottom heat without convection. Line the baking tray with parchment paper or a silicone mat – on a bare tray the cookies will stick. Bake just 2–4 pieces at a time – no more, because the hot cookie sets quickly and you have to work at lightning speed.
With a teaspoon, place the batter on the tray, forming thin rounds about 7–8 cm in diameter. With the back of the spoon spread the batter from the centre to the edges in an even layer 1–1.5 mm thick – a cookie that is too thick will not bend, one that is too thin will tear. Leave 5–6 cm between the rounds.
Put the tray into the preheated oven and bake for 5–6 minutes until golden-brown at the edges – the centre may stay lighter. It is important not to over-bake the cookies – they should be soft and flexible when you take them out of the oven. An over-baked cookie will break when you try to bend it.
Take the tray out of the oven and very quickly lift one cookie off with a thin spatula – act fast, as the cookie cools within 10–15 seconds and becomes brittle. Return the remaining rounds to the oven with the door open so they stay soft. Place a prepared fortune note in the centre of the hot cookie.
Instantly fold the cookie in half, bringing the edges together – the note ends up inside the folded semicircle. Press the edges with your fingers for 2–3 seconds to fix the shape. Then press the fold against the rim of a glass or cup, forming the characteristic “butterfly” shape with the wings turned upwards.
Hold the cookie in the required shape for 5–10 seconds until it hardens. For this you can use the cups of a muffin or cupcake tin – the cookie sits perfectly in the hollow and keeps its shape as it cools. Once fully cooled (3–5 minutes) the cookie becomes firm and crisp.
For multicoloured cookies, divide the batter into several parts and add different food colourings – pink, yellow, green, blue. Mix until evenly coloured and bake as usual. Multicoloured cookies look especially festive and cheerful – perfect for a children's birthday or a New Year table. The Chinese fortune cookies are ready!
Tips
- 1
Work as fast as possible – the cookie sets in just 10–15 seconds after coming out of the oven. After that it is impossible to bend – it will simply break. Have all your tools (spatula, notes, glass) ready in advance.
- 2
Write the notes on firm paper (at least 80 g/m²) – thin paper will go soggy from the warm batter and may tear when you insert it. You can use special thermal paper or tracing paper.
- 3
If a cookie hardens before you fold it, return it to the oven for 20–30 seconds – it will become soft and flexible again. Do not overdo it, or the cookie will burn.
- 4
Store the finished cookies in a dry place in an airtight container – they are very hygroscopic and quickly lose their crispness to moisture in the air. They keep for up to 2 weeks.
FAQ
Why do the cookies break when folding? +
There are two main reasons: the cookies were over-baked, or they had time to cool. Bake them for less time (4–5 minutes instead of 6) or work faster. If a cookie has hardened, return it to the oven for 20–30 seconds to soften.
Can I make the cookies without colouring? +
Yes, the natural colour of the cookies is a light gold – very pleasant and appetising. For a brighter yellow shade you can add a pinch of turmeric – it gives a warm sunny colour and a light aroma.
How long do Chinese fortune cookies keep? +
In an airtight container at room temperature the cookies keep for up to 2 weeks, retaining their crispness. It is important to protect them from moisture – do not store them next to open liquids or in a room with high humidity.
Can I prepare the batter in advance? +
Yes, the finished batter can be kept in the fridge in a closed container for up to 2 days. Take it out 30 minutes before use and stir until smooth – the batter may separate a little during storage.
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