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Chocolate-dipped fortune cookies recipe

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The best part of a Chinese takeaway is cracking open the fortune cookies at the end – but making your own is surprisingly simple. Get the kids to help and have fun writing the fortunes to hide inside, then dip in melted chocolate and desiccated coconut for a tasty twist. See method

Serves 12 (makes 12 cookies)
20 mins to prepare, 20 mins to cook plus setting
111 calories / serving
Vegetarian

Ingredients

2 large egg whites
3 tbsp vegetable oil
1 tsp vanilla extract
70g plain flour
80g caster sugar
1 tbsp cornflour
60g dark chocolate, melted
1 tbsp desiccated coconut (optional)

Each serving contains

Energy
465kj
111kcal 6%
Fat
5g 7%
Saturates
1g 7%
Sugars
10g 12%
Salt
0g 1%

of the reference intake
Carbohydrate 16.5g Protein 1.6g Fibre 0.4g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a baking tray with nonstick baking paper. Prepare 12 fortunes on slips of paper, roughly 7 x 1cm.
Beat the egg whites, oil and vanilla extract in a jug until combined. Mix the flour, sugar and cornflour in a bowl. Pour the egg mix into the dry ingredients and mix with a wooden spoon, beating out any lumps. Set aside to rest for 5 mins.
Drop a tablespoon of the mixture onto the baking sheet and, using the back of a metal spoon, spread into a 10-12cm circle. The mixture can be quite thin in places, almost see-through. Repeat until you have 3 circles.
Bake in the centre of the oven for 5-6 mins until the edges are just browning but the centre is still pale.
Remove from the oven and, working quickly, peel a cookie from the paper. Place a message in the middle and fold the cookie in half, enclosing the message. Gently bend the cookie in half again, pinching the ends to seal, and leave to set in a muffin tin – the cookie will uncurl slightly but the muffin tin will help it retain its shape.
Repeat steps 3-5 with the remaining mixture. Don't be tempted to work in larger batches, or the cookies will harden before you have time to fold them.
Dip the ends of the cooled fortune cookies in the melted chocolate and sprinkle with desiccated coconut (if using); allow to set. Will keep for up to 3 days in an airtight container.

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