Homemade fortune cookies
Thin cookies become folded shapes while they are still warm and bendy.
- Prep
- 20 min
- Cook
- 50 min
- Rest / wait
- 15 min
- Total
- 1 hr 25 min
- Makes
- 18 cookies
Your new skill: Allow the resting time and work carefully through shaping or assembly.
Thin cookies become folded shapes while they are still warm and bendy. Bake only one or two at first so you have time to learn the fold.
Your ingredients
Get ready: Bowl, whisk, lined baking tray, spatula, mug and muffin tray.
- 3 egg whites
- 4 tbsp sugar
- 1/2 tsp vanilla extract
- 4 tbsp melted butter
- 2 tbsp water
- 80 g plain flour
- 1 tbsp sesame seeds
Let’s make it
-
Get set up
Heat oven to 180°C conventional or 170°C fan. Set out the lined tray, mug and muffin tray before mixing. Prepare optional paper messages safely, or make the cookies without them.
-
Mix a smooth batter
Lightly whisk egg whites and sugar until foamy. Mix in vanilla, melted butter and water, then fold in flour just until smooth.
-
Bake small batches
Spread 1 tbsp batter into a thin disc about 10 cm across. Add sesame seeds around the edge. Start with one or two discs, then bake for about 7–8 minutes until edges lightly brown.
-
Fold while warm
With adult help and a spatula, lift and turn a warm disc. Add an optional message, fold into a half-circle, then bend over the mug rim to bring corners down. Set in a muffin-tray cup to hold its shape.
-
Cool and repeat
Let cool completely before eating. Repeat with remaining batter. If cooled cookies are still soft in the middle, dry them in an oven at 130°C conventional or 120°C fan for about 6 minutes.
What to try next
For another kitchen idea, explore Sweet red-bean soup and Steamed custard buns.
Keeping it: Cool fully and keep in a dry airtight container. Remove any paper message before eating.
