Misfortune Cookies (or Fortune ones, your choice)
Makes 18-20 cookies Preparation time: 10 minutes Baking time: 10 minutes per batch plus an extra 5 minutes at the end for all of them to crisp up
- 4 egg whites
- 2/3 cup caster or superfine sugar
- 120g melted butter, cooled
- 1 cup plain all purpose flour
- fat pinch of salt
- a few drops almond essence
Step 1:Preheat oven to 150C/300F and grease two trays with oil. Grease two cupcake or muffin trays. Print out and cut fortunes into strips.
Step 2: In a mixer fitted with a whisk attachment, whip the egg whites until soft peaks form. Add the sugar and whip until stiff. Fold in the remaining ingredients i.e. the butter, flour, salt and almond extract and mix.
Step 3: Using a tablespoon, dollop the batter onto the greased tray - do just three at a time because they set quickly. Bang the tray against the bench to flatten it out as much as possible. You want them about 10cms/4 inches in diameter if possible. Bake for 10 minutes until still pale but not sticking to the tray. I alternated trays so that a new tray was in the oven as soon as I pulled the other one out to avoid waiting too long between baking.
Step 4: Working very quickly, remove from the oven. With an angled spatula or butter knife flip the round over so that the top of the cookie is on the bottom (this will be the part that will show) and then place a fortune in the cookie and fold it over and then bring the sides towards each other like a crescent.
Place the folded up cookie in the prepared cupcake tray so that they keep their shape. If the other ones start to stiffen up you can pop them back in the oven for a minute or so to soften up. The first batch is always the hardest but don't lose hope, once you get the hang of how fast they need to be done, you'll be fine (and they're still delicious even if they don't fold).
Step 5: Repeat for the rest of the batter-you should end up with about 18-20 cookies. To get them to crisp up again, place the ones that are in the cupcake tray back in the oven for about 5 minutes until they crisp up further. Cool completely in the tin and remove. Store in an airtight container for a few days.