C&S
{Using a template to achieve perfect 9cm rounds}
{Once folded in half, and still pliable, cookie is bent over the rim of a mug to make the crescent shape}
HOMEMADE FORTUNE COOKIES
2 large egg whites
¾ teaspoon vanilla extract
1 teaspoon lemon zest (optional)
3 tablespoons vegetable oil
8 tablespoons plain flour
1 ½ teaspoons corn flour
¼ teaspoon salt
8 tablespoons white sugar
3 teaspoons water
Write/type fortunes of pieces paper that are about 7.5cm long and about 1cm wide.
Preheat oven to 150°C.
Grease and line two baking trays with non-stick baking paper, and 2 9cm circle templates underneath per tray.
In a medium bowl, lightly beat the egg white, vanilla extract, lemon zest and vegetable oil until frothy, but not stiff.
Sift the flour, corn flour, salt and sugar into the bowl, and add the water (more water may be need if mixture is too thick).
Stir until batter is smooth.
The batter should not be runny, but should drop easily off a wooden spoon (mixture should be somewhere between the consistency of pancake and crêpe batter).
Place level tablespoons of batter onto the baking paper, spacing them about 5cm apart.
Gently use the back of a dessert spoon to make circular motions on the surface of the batter, to form circles about 9cm in size using the templates as a guidelines.
Bake until the outer edges of each cookie turns golden, and they are easy to remove from baking paper with a thin spatula (about 15 minutes).
Working quickly, remove the cookie with a spatula and flip it over in your hand.
Place a fortune in the middle of the cookie.
To form the crescent shape, fold the cookie in half, and then gently pull the edges downward over the rim of a mug.
Place the finished cookie in the cup of a muffin tin, so that it keeps its shape as it cools.
Continue with the rest of the cookies.
Makes about 14 cookies.
NOTE 1: Place no more than 2 cookies in oven at one time.
NOTE 2: If after cooking and folding the cookies the centres are still soft and pliable, or not golden enough, you can pop the folded cookies back into the oven for a minute or two to let them harden and colour in the muffin tin. Just be careful not to leave the cookies in the oven for too long as they will turn dark brown and/or burn.
