Fortune cookies

I have tried a few times to make fortune cookies at home, especially when I needed something different for guests or events. The first time I tested the recipe on a non-stick pan after ruining a couple in the oven. The hardest part for me was folding the cookies while they were hot, not the dough part. If you get organized well, everything goes quickly. Quick Info Total time: about 40 minutes (for 20 pieces, with quick work) Preparation time: 15-20 minutes (includes mixing ingredients and shaping the first batch) Baking time: 10 minutes/batch, but on the pan it takes about 3 minutes per piece Servings: 20 fortune cookies (diameter ~8 cm) Difficulty: medium, especially for quick folding Recipe type: cookies for special occasions, with messages Ingredients 65 g wheat flour 15 g rice flour 100 g sugar 1 teaspoon starch 1 pinch of salt 2 large egg whites (60-70 g) 15 g oil (sunflower oil or other neutral oil) 1 drop of vanilla essence 120 ml jasmine water (or plain water, or orange blossom water – for flavor) These quantities are for about 20 round, thin cookies, 8-9 cm in diameter. Preparation method 1. In a large bowl, put the wheat flour, rice flour, sugar, starch, and salt. Mix them well. 2. Make a hole in the middle of the dry ingredients and pour in the oil, essence, and water. Mix everything until you form a rather firm and homogeneous dough. 3. Lightly beat the egg whites just until they foam on the surface (do not beat them hard; they should not be meringue). 4. Add half of the egg whites to the dough and incorporate. Add the remaining egg whites and mix until you obtain a flowing composition, like for thin pancakes. If it’s too thick, add a little more water. If it’s too runny, add 1 tablespoon of wheat flour. 5. Prepare a non-stick baking tray or a pancake pan (works very well on the stove). Heat the surface well. 6. Take a tablespoon of the mixture and place it on the tray or pan. Spread it with the back of the spoon into a very thin layer, forming a circle of 8-9 cm in diameter. 7. Bake over medium heat (or in the oven at 180°C) for a few minutes until the surface becomes matte, without shine. In the oven, it takes about 10 minutes; in the pan, about 3 minutes. 8. The cookies must be shaped immediately after removing them from the heat while they are hot. Have ready: a wooden board, message papers, and a cup. 9. Quickly lift each cookie with a spatula, place it on the board (the wood does not draw heat and does not cool the cookie suddenly). 10. Place the folded message in the middle, fold the cookie in half, press the edges to stick a little, then support it on the edge of a cup and gently pull the corners down to form the typical "horseshoe". 11. Let the cookie cool well; after a few minutes, it becomes crunchy. 12. Continue with the rest of the mixture. For efficiency, work only 1-2 pieces at a time. If they cool too much, they can no longer be shaped – they become brittle. Why I make the recipe often They are quick (if you don’t make dozens at once), you don’t need complicated ingredients, and if you get organized, the folding part becomes easier after a few tries. Plus, you can personalize the messages, which is appealing for parties or gifts. Tips and variations Tips - Try to have all the messages prepared before you start baking. - Don’t make more cookies simultaneously at first unless you have helpers or are already used to hot shaping. - Use a thin spatula and wooden board – avoid cold surfaces. Substitutions - Jasmine water can be replaced with plain water or orange blossom water if you want a different flavor. - If you don’t have rice flour, you can use only wheat flour, but the texture will be less crunchy. - Vanilla essence can be replaced with almond or orange essence. Variations - For colored cookies, add a few drops of food coloring to the dough. - You can flavor with grated lemon or orange zest. Serving ideas - Place fortune cookies on platters at parties, with personalized messages. - They are suitable for Christmas gifts or name days. - They can be integrated into a more complex dessert as a decorative topping. Frequently asked questions 1. How can I make the cookies stay crunchy? Let them cool completely after shaping, then keep them in well-sealed boxes, away from moisture. 2. If I don’t have rice flour, will they turn out the same? They will be acceptable only with wheat flour, but the texture will not be as crunchy. Rice flour gives finesse and "crumbly" texture. 3. Can they be shaped if they have cooled? No. Once cooled, they become brittle. You need to work quickly while they are hot. 4. Can I use other types of sugar? White sugar is ideal for the classic texture. Brown sugar changes the taste and color a bit, but does not significantly affect the texture. 5. Can they be made in advance for an event? Yes, if you keep them well dried and sealed, they last 2-3 days crunchy. Nutritional values (estimate) One piece (out of 20): approximately 32 kcal Carbohydrates: 6 g Proteins: 0.8 g Fats: 0.7 g Indicative values, may vary depending on the ingredients used and size. Storage and reheating They are stored at room temperature, in an airtight box, away from moisture. If they soften, they cannot be made crunchy again. I do not recommend reheating – they lose their texture, and the message inside may be affected by steam. The recipe is suitable for small batches when you need cookies with personalized messages and want to avoid mass-produced products. If you want to prepare them for a longer time, make sure they are completely cool and dry before storing them.

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