Fortune cookies

• egg whites↗2 2
• vanilla extract↗1 tsp 1 tsp
• almond extract↗1 tsp 1 tsp
• sunflower oil↗3 tbsp 3 tbsp
• plain flour↗100g 100g
• corn starch2 tsp 2 tsp
• sugar↗100g 100g
• black sesame↗1 ½ tbsp 1 ½ tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4 and line a large baking tray with parchment paper or use a silicone baking mat. Write or print the fortunes on paper sized 6 cm long by 1 cm wide.

2. 2

   Place the egg whites, vanilla extract, almond extract, oil and 2 tsp cold water in a bowl and beat with an electric mixer until frothy, 20‑30 seconds. Measure the plain flour, corn starch, sugar and a pinch of salt in another bowl, then sift them into the egg‑white mixture. Beat everything together until a smooth, dough‑like consistency is achieved. Chill the mixture for 1 hour.

3. 3

   Next, spoon 1 tbsp of the mixture onto the prepared sheet. Grease a metal spoon with oil, then use its back to spread the mixture into a circle 8‑10 cm in diameter. Repeat with another tablespoon to make 2 cookies. Ensure there is space between the cookies as they will spread in the oven. It is best to bake only 2‑3 cookies at a time, since they need to be shaped while still hot. Sprinkle one cookie with black sesame, then bake for 10‑12 minutes until the edges turn golden.

4. 4

   Remove the cookies one by one with a palette spatula as they come out of the oven. They must stay soft so they can be shaped, so work quickly. Flip the cookie so the sesame is down, place the fortune in the center of the circle. Fold the circle in half, pressing the fortune, and seal the two edges together. Place the cookie on the rim of a cup or ceramic mug and gently press the two corners to form the fortune‑filled shape. Hold for 10 seconds, then transfer the cookie to a muffin tin so it retains its shape while fully cooling. Repeat with the remaining mixture.