Do not adjust your screens- what you see is real.
The vibrant/violent(?) hues were created as a birthday treat for a very good friend of mine (Happy Birthday Rizzo!). Yes they are fortune cookies- which are surprisingly easy to make- the trickiest part is working fast enough to fold them with fortune sitting nicely in the middle of the crescent. The biggest surprise was discovering these little guys originated in 19th Japan and were known as "omikuji". Well maybe it's not really that much of a surprise given Japan's approach to creating novel ways of enjoying food! Anyhow, they were a hit and the fortunes inside (written beforehand and cut into little strips) made for a fun and silly evening pf celebrations!
Fortune cookie recipe
- 3 egg whites
- 3/4 cup plain flour
- 3/4 cup caster sugar (can go reduce amount of sugar by 1/4 cup if you think too sweet!)
- 1/2 tsp vanilla essence
- pinch of salt
- vegetable oil spray
- food colouring (or leave them au naturel)
- grease proof paper
- 30 fortunes written on strips of paper 5-6cm long and 1.5cm wide
1. Preheat oven to 180 degrees C. Line both trays with baking paper and spray again with oil. Set aside.
2. In a medium bowl, whisk egg whites with vanilla until foamy but not stiff.
3. In another bowl sift dry ingredients and then combine with with egg white mixture until smooth. (If mixture is too thick add a tbs of water, if too runny add tbs of flour- you want a thick but runny consistency, like PVA glue)
4. Skip this step if cookies are going nude. Otherwise, separate mixture into three equal portions in separate bowls. In one bowl add a few drops of yellow food colouring, in the second bowl a few drops of red and in the last bowl a few drops of blue colouring to desired shade. Note: If you want to create secondary colours (orange, violet and green) use half of the mixture and then add more food colouring (ie. red to yellow = orange 1 small drop of blue only to red = violet and yellow to blue = green)
5. Place a shallow tablespoon of the batter onto the greased tray. Spread the batter with spoon or by tilting tray until around 10cm in diameter. Be careful that batter is spread evenly and thinly in as much a circle as possible. (If you can be bothered, draw circles on the paper on the other side)
6. Place a maximum of 4 cookies per tray (important step) as the cookies have to be really hot (and pliable) when folding and if they cool down then you have flat cookies. I find by keeping the tray in the oven while you prepare one cookie helps prevent cookies from cooling.
7. Bake for 5 minutes or until cookie has golden edge around 1cm of the outer edge.
8. Taking tray out of oven, remove one cookie with a wide spatula onto flat surface. Return rest of tray back to oven. Quickly place fortune in the cookie, close the middle and fold the cookie in half. Be careful- it's hot! Place folded edge across rim of cup and pull ends down either side to form a saddle/crescent shape. Place folded cookie on tray to let cool further.
9. Repeat with next cookie until tray is empty, and then start again with next tray,
10. Repeat steps 5-8 until all batter is used up. Helps if you have a few helpers around who can fold cookies or put trays into oven- like a bit of a assembly line.
11. Leave cookies to cool completely and store in airtight container. Use within 24-72 hours as they absorb moisture and get soggy!)