by Heny Sison
1/2 cup all-purpose flour
1 Tbsp. cornstarch
1/4 cup sugar
1/4 tsp. salt
1 egg white
1 tsp. vanilla or almond extract
1/4 cup vegetable oil
large mixing bowl
measuring spoons and cups
electric mixer or a whisk
teaspoon, the kind you use to stir coffee
cookie sheet, well-greased or lined with parchment paper
work surface, either a cutting board, tray or clean countertop will do
2.5-inch x 1-inch plastic or metal rings
ice cream stick or wooden spoon
Preheat oven to 300 °F.
Sift together flour, cornstarch, sugar and salt in a mixing bowl. Add egg white, vanilla or almond extract, three tablespoons water and vegetable oil. Beat until smooth. Mixture will look like pancake batter but not lumpy. You may pass the mixture through a sieve to make it free from lumps.
Using a teaspoon or the smallest ice cream scooper, scoop out the batter and pour onto a greased cookie sheet. With an offset spatula or the back of a teaspoon, swirl the batter into a circle three to 3.5 inches in diameter.
Bake in preheated 300°F oven for eight minutes, or until the edges are golden brown. Do not overbake the cookies or you won’t be able to fold them. Remove from the oven.
Using an offset spatula, lift the cookies off the sheet and onto your working area. Flip the cookie over. You have just about a minute to finish, but do not worry. A minute is long enough.
Place a fortune in the middle of the cookie. Using a popsicle stick, lift up the edge of the cookie closest to you and fold it over so that it rests against the far edge. It should now look like a half- circle. Place the tip of the ice cream stick on your working area just in the middle of the folded cookie.
Using the thumb and forefinger of your other hand, pull the corners of the fortune cookie back toward you, while gently pressing away from you with the ice cream stick. The cookie will fold itself around the stick and assume the classic fortune cookie shape. While holding the edges together, place the fortune cookie ring over the finished cookie. Allow the cookie to harden in the ring (about two minutes) and then remove the cookie to a plate or a container.
Do not make more than one cookie at a time. The cookie must be shaped quickly as it comes out of the oven. If you make more than one at a time, it is possible that you won’t get to the second one before it hardens and becomes unusable. With practice, you will be skilled in folding the cookies, and you can even make two to three cookies at a time. If you do not have a cookie ring, you may use a muffin pan to retain the shape of the fortune cookies as they harden. Keep baking cookies until you consume all the batter. Patience is very important in making these cookies.
Fortune cookies can be stored in an airtight container for about two weeks. Unused cookie batter may be refrigerated for up to two days. Just stir the batter briefly because the ingredients tend to separate after they are placed in the refrigerator.