Frotune Cookies

  • Yield: 12
  • Serving: 12
  • Prep time: 5 m
  • Cook time: 25 m
  • Ready in: 30 m
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These amusing cookies first appeared in the Us around 1890 . Its believed a Japanese cconfectioner introduced them. By world War Two, they were popular in Chinese restaurants and have been ever since. With some meals, they re all you need at the end.


Step by Step Methods

  • 1

    Pre heat oven to 180 C/fan 160 C/gas mark 4.

  • 2

    In a large bowl, whisk the egg white and sugar lightly, until you have very soft peaks.

  • 3

    Add the melted butter, almond extract and vanilla paste, whisking gently. add the flour and salt, then mix lightly to make a batter.

  • 4

    Line 2 baking sheets with non sticky baking parchment. Put a heaped teaspoon of the batter on a sheet and spread it with a flexible spatula. Use an 8cm round cookie cutter as a guide to the size. If the top of the batter looks uneven, level it out with the spatula again.

  • 5

    When you have prepared the first 3 bake them in the oven for 5 to 6 minutes, until the edges are slightly brown.

  • 6

    While this first batch of 3 is cooking, prepare the next 3 on the other baking sheet.

  • 7

    When the first 3 are cooked, put the next batch in the oven, then work quickly to finish the baked ones, while they are still soft. Place a fortune paper in the middle of one, and fold the cookies in half pinching the edges to seal, then fold again into a typical fortune cookie shape. Place in the muffin tin to cool. Repeat with the other 2 and then with the next batch of 3, and so on, until you have use all the batter.

  • 8

    When the cookies have cooled, put them in an airtight container straight away. They are best eaten on the day you bake them, but will keep for 2 3 days in the container.

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