Every year it’s a fun challenge to tell my staff and others I work with that I’m lucky to work with such great people. This is what I made 2022 for the end of the school year.

Fortune Cookies 

2 large egg whites 

3 tablespoons vegetable oil 

1 tablespoon water

65g flour 

1½ teaspoon cornstarch

pinch of salt 

100g granulated sugar

1 teaspoon almond extract

½ teaspoon vanilla extract 

100g white chocolate, melted, to decorate 

Sprinkles

Printed Fortunes cut and folded

Preheat oven 300°F

Whisk the egg whites and vegetable oil together with 1 tablespoon of water until foamy. Set aside. 

Sift together the flour, cornstarch, and salt in a bowl, Add sugar, eggs white mixture and extracts. Hand mix until the mixture is combined. Don’t over aerate the mixture, you don’t want bubbles. 

Place 2 tablespoons of the batter on a lined cookie sheet, swirl the batter using the back of a metal spoon, Form 3 cookies per baking sheet. (More than that are too many to form before they cool once baked.)

Bake for 11–13 minutes, until the outer edge is light golden brown. 

Remove cookies from the oven and, working very quickly, take 1 cookie, place a fortune in the center and while the cookie is still soft, fold it in half and pinch the bottom side edges together to seal. Place the middle of the folded edge of the cookie over the rim of the glass and gently push the corners down on the inside and outside of the glass, to form the classic fortune-cookie shape. Place in the muffin tin (this helps to hold the shape) to cool and quickly shape the second fortune cookie. 

Once cooled, melt the white chocolate in the microwave. Dip the tips of the cookie in the chocolate then into sprinkles. Set on parchment to dry.

The cookies are chewy on day one, but will crisp up.  

Makes 12 cookies,