The best way to ensure you get a good fortune is to make your own! Unravel the mystery of the intricate shape of these fun and flavourful cookies, and have fun writing special messages for family and friends.
Redpath® Golden Yellow Sugar
Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.
Redpath® Granulated Sugar Carton
If pantry space is at a premium, we have the solution. Pour easily from the spout straight into your coffee, tea, or measuring cup without making a mess.
- ⅔ cup (83 g) all-purpose flour ⅔ cup (83 g) all-purpose flour
- 2 tsp (5 g) cornstarch 2 tsp (5 g) cornstarch
- 3 egg whites 3 egg whites
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- 3 tbsp (38 g) Redpath® Granulated Sugar 3 tbsp (38 g) Redpath® Granulated Sugar
- 1½ tsp (7 ml) orange blossom water 1½ tsp (7 ml) orange blossom water
- ½ tsp (2 ml) pure vanilla extract ½ tsp (2 ml) pure vanilla extract
- ¼ tsp (2 g) salt ¼ tsp (2 g) salt
- ⅓ cup (76 g) butter, melted (cooled to room temperature) ⅓ cup (76 g) butter, melted (cooled to room temperature)
- 1 tbsp (15 ml) water 1 tbsp (15 ml) water
Preheat oven to 350°F (177°C). Line two baking sheets with silicone mats. Have ready the paper strips with the fortunes on them, a spatula to flip the cookies over, one or two muffin tins, and a glass or mug.
In a small bowl, whisk together the all-purpose flour with cornstarch until well mixed and lump-free.
In a large bowl, using a whisk, whisk egg whites until frothy. Add in the Redpath® Golden Yellow Sugar, Redpath® Granulated Sugar, orange blossom water, pure vanilla extract, and salt. Whisk until well blended and foamy. Add in dry ingredients, whisk until just combined. Pour in the melted butter and water, whisk until just combined and batter is smooth; do not overmix.
Cover and place in the fridge to chill and to allow batter to relax; 10 minutes.
Using a tablespoon (15 ml), place 2 to 4 spoonfuls of batter, well-spaced apart, onto the prepared baking sheets. With the back of the spoon or a small offset spatula, spread batter into a thin circle about 3 to 4 inches in diameter. Alternatively, use a template and swipe off any excess batter using an offset spatula. Bake 1 tray at a time.
Bake for 6 to 8 minutes or until edges begin to turn golden in colour.
Working quickly, flip each cookie over (baked side facing up) and place a fortune in the center. Gently fold over each cookie to create a semi-circle (fortune should be running along the “creased” side) Lift and place the center of the “creased” side over the edge of the glass/mug, gently shaping and pressing the two “ends” together, against the inside and outside of the glass/mug. Remove from glass and place the fortune cookie into the muffin tin to ensure the cookie keeps its shape.
Repeat procedure with remaining batter, rotating pans to allow pans to cool before spreading the batter onto it.
To ensure cookies are crisp, reduce oven to 200°F (93°C). Allow oven to cool to that temperature before placing fortune cookies in. Place finished cookies still in the muffin tins into the oven to dry out; 10 to 15 minutes.
Allow cookies to cool completely. Decorate completely cooled cookies, if desired. Store cookies in an airtight container lined with parchment paper in a cool, dry place.
*Make a template by cutting out a 3- or 4-inch circle from a yogurt container lid or thin plastic. Remove the edges of the lid to ensure that the template lays flat against the baking sheet. This also makes it easier to scrape off any excess batter with an offset spatula.
*Orange blossom water can be replaced with any flavoured extracts.
*Sprinkle edges of fortune cookies with finely shredded coconut, almonds, sesame seeds, or poppy seeds before baking for added crunch and decoration.
*Make these with a partner or friends, as cookies will become increasingly brittle as they cool.
*You can attempt to salvage any cooled cookies that have become too brittle to fold by placing them back into the oven for 5 to 10 seconds to get them pliable again.
*Completely cooled cookies can be further enhanced by dipping into melted chocolate or coloured candy melts and then decorated with sprinkles.