Multicultural Day at school has come around again. Last year, Amy went as a French girl, dressed up in a red skirt, stripey shirt, scarf and beret with a plate of Madeleine cakes. This year, Greg bought the 2 girls Chinese jackets in Hong Kong (couldn’t find anything in Shenzhen, China!). For her plate of food, we decided on Fortune Cookies. No, they are not really Chinese, and like the clothes, won’t be found in China, but they are fun and are really multicultural themselves! Of course, these would have to be homemade particularly given the teacher organising it had the nerve to go around to the classes and tell the children that it would not be acceptable for their parents to go and buy a packet of something and that it would have to be homemade! While I don’t really mind and have the time and interest (not always patience!) to experiment, many parents don’t. And, of course, no peanuts, peanut oil or nuts are allowed. That wipes out so many possibilities! Even the fortune cookies often have almond extract included in the recipe.
- Make sure the batter isn’t too thick but also not too thin as it will overcook too quickly and not be able to be folded.
- Don’t try and cook too many at a time – start with 2 at a time – until you get the hang of the folding.
- The folding needs to be done while they are hot or else they will crack.
- Some people suggest using cotton gloves to fold them due to the heat. Yes, wish I’d had some!
- Work with 2 baking trays so that one has the chance to cool down before placing batter circles on.
- Use a cupcake / muffin tray to put the folded cookies in until they can hold their shape.
- Putting cookies back in the oven helps to crisp them if needed.
- Write fortunes on a piece of paper 8cm x 1cm and then fold in half to place in centre of cookie.
- Cookies are best eaten on the day of making.
Preheat oven to 150ºC.
Beat egg whites, vanilla and oil until frothy.
Sift flour, sugar and salt together.
Add to egg mix with the water.
Mix to form a smooth batter.
On a sheet of baking paper, for each fortune cookie, spoon a heaped teaspoon of batter and smooth out to about a 10cm circle.
Place paper on a cool tray and cook in oven for approx. 9 – 10 minutes until the edges are golden.
Working quickly, turn cookie over so the side that was against the pan will now be inside the cookie.
Place fortune in the middle, fold cookie in half and then over the edge of a glass or cup with the seam on top.
Place in a cupcake tray until cookie is slightly cooled and can hold its shape.
After cooking all the cookies, place folded cookies still in the cupcake tray back into the oven for 5-10 minutes to help with the crisping if needed.
Allow to cool on a wire rack so they don’t go soft.
I hope the class enjoy them.