Chinese Fortune Cookies

    Chinese Fortune Cookies

    (255)
    5saves
    35min


    251 people made this

    About this recipe: Write your own fortunes and place them in your home-made cookies. Great idea for parties or Chinese New Year!

    Ingredients
    Serves: 6 

    • 1 egg white
    • a dash of vanilla essence
    • 4 tablespoons plain flour
    • 1 pinch salt
    • 4 tablespoons caster sugar

    Directions
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 200 degrees C. Write fortunes on strips of paper about 10cm long and 1cm wide. Generously grease 2 baking trays.
    2. Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt and sugar and blend into the egg white mixture.
    3. Place teaspoonfuls of the batter at least 10cm apart on one of the prepared baking trays. Tilt the sheet to move the batter into round shapes about 8cm in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookies have to be really hot to form them into their final shapes and once they cool it is too late. Start with 2 or 3 to a tray to see how many you can do.
    4. Bake for 5 minutes or until cookie has turned a golden colour around the outer edge of the circle. The centre will remain pale. While one tray is baking, prepare the other.
    5. Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.
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    Reviews and ratings
    Global ratings:
    (255)

    Reviews in English (255)

    by
    505

    I absolutely love this recipe, and I have even posted another Fortune Cookie recipe on this site, as it was always my favorite, until now! This recipe is just like the Fortune Cookies you get in a Chinese restaurant. The thing I like most about this recipe in comparison to my other recipe, is that my other one calls for butter and yes, it does enhance the taste and yes, I will continue to use this recipe when I mold the cookies into other shapes (logs, bowls...) because the butter makes such a tasty cookie, BUT I have now, officially adopted THIS recipe when I want to put in the fortunes, because these don't put the grease spots on my paper fortune like the recipe with butter. And no matter how I tried, I could never get around those butter/grease marks. The key to this recipe is to make sure you make each circle VERY thin before baking to prevent a soft pancake-like center. Follow the rest of the directions closely and you will have successful fortune cookies for your special event!  -  13 Feb 2006  (Review from Allrecipes US | Canada)

    by
    260

    I used some of the suggestions from prior reviewers. These cookies actually come out better than expected. I used 2Tbsp of sugar instead of the 1/4 cup. I also added 2 Tbsp of butter to the mix and 1/8 tsp almond extract. I sprayed the sheet between each use. Make the cookies on the backside of the pan, it's easier to get them off quickly. I folded them in half on a cutting board, bent them on the rim of a mug and then let them cool in the muffin pan as suggested. Be careful if you are going to try to crisp the cookies by reheating them (250 degrees, 10 minutes). When they warm up again, they begin to unfold. Perhaps leaving the cookies in the muffin pan would help keep their shape.  -  01 Dec 2002  (Review from Allrecipes US | Canada)

    by
    253

    I strongly recommend adding 2 tablespoons of butter to the batter or they will stick to the cookie sheet. Also, we had to thin it out a bit witha tiny bit of water. I added both vanilla and almond extact, and reduced the sugar to 2 T a batch. I made over 100 of these for a wedding. We had best results by making no more than 4 at a time and cooling in a muffin tin. Also, the cookies were just not crunchy enough for my liking. So, after they were formed, I stuck them in a 250 degree oven for about 10 minutes to get them drier.  -  24 Sep 2002  (Review from Allrecipes US | Canada)

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