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15.02.2018

MAKE YOUR OWN FORTUNE

15.02.2018

EMMA SLEIGHT

Food & wine editor

MAKE YOUR
OWN FORTUNE

Light the sparklers and get ready to celebrate the Year of the Dog with a sweet idea for the big night

I bet most of us have had our fortune told at some point, and I can almost guarantee the result was similar: something vague and generic enough to be plausible complete with a whiff of Mystic Meg (I’m still waiting on that tall dark handsome stranger, by the way, universe). Make your own fortune for Chinese New Year with our easy recipe. Whether you’re celebrating at home (we recommend our Dine In menu) or out with friends, make a batch of these super-quick cookies. Keep them plain or dip them in melted dark chocolate and dust with chopped toasted hazelnuts or popping candy for added fireworks. The best bit? You can make up the fortunes you fill them with so you know there’ll be no nasty surprises!
Chinese NY Dine In menu

“Welcome the year of the Dog
with these SWEET little
New Year treats

Fortune cookies

Makes 12 cookies
Prep time 15 mins
Cook time 10 mins

2 medium free-range egg whites
3 tbsp vegetable oil
1 tbsp water
1 tsp vanilla extract
70g plain flour
2 tsp cornflour
Pinch of fine salt
90g caster sugar
A few drops red food colouring

Preheat oven to 170C/150C Fan/gas 2. Line a baking tray with baking parchment or a silicone mat.

Write or print the fortunes on small strips of paper 4cm x 1cm.

In a bowl, whisk the egg whites, oil, water and vanilla extract, if using, until just frothy (1 min).

Sieve the flour, cornflour and salt into another bowl. Stir in the sugar. Whisk into the egg white mixture until you have a smooth batter. Work quickly to avoid any bubbles in the batter.

To make different coloured cookies, split the mixture into three bowls. Keep one plain. Add a drop of red

food colouring into one bowl to make delicate pink batter. Add two or three drops of the food colouring to the final bowl to make a deep red colour.

Spoon 1 tsp batter onto the baking tray. Swirl with the back of a metal spoon to make a circle, around 7cm in diameter. Repeat to make another circle. Space wide apart on the tray as they spread a little when cooking.

Bake for 5-7 mins, until just set and the outer edges are lightly golden. It’s best to bake the cookies in batches of twos as you need to shape them while warm.

To shape the cookies, remove a warm cookie from the tray with a spatula and put the fortune in the centre of the cookie. Fold it in half and pinch the edges together to form a crescent.

Place the middle of the folded edge on the rim of a glass or mug. Gently pull the pointed corners down to form the classic shape. To help keep the shape, set the cookie aside to cool in a muffin tin or egg carton. Continue to bake and shape the rest of the cookies.

Store in an airtight container for up to three days.

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