CHOCO­LATE-DIPPED FOR­TUNE COOK­IES

Friday - - Food -

Prep time 20 mins Bak­ing time about 1 hour Makes 15

2 large eggs, whites only 3 tbsp but­ter, melted and cooled 1ml al­mond essence 75g cake flour 2 tbsp corn­flour 105g caster sugar 180g white choco­late, bro­ken into pieces Pow­dered food colour­ing, in your favourite colours

Pre­heat the oven to 150ºC. Write mes­sages on small pieces of pa­per and fold them up, ready to put into the for­tune cook­ies. Beat egg whites, but­ter and essence to­gether un­til foamy.

Sift to­gether cake flour, corn­flour, caster sugar and 1ml salt. Stir in 3 tbsp water. Add to the egg white mix­ture and stir un­til smooth. Line a bak­ing tray with a sil­i­cone bak­ing sheet, or grease the bak­ing tray. Make 10cm cir­cles of the mix­ture on the bak­ing sheet. (To en­sure a good shape, cut 10cm cir­cles from a sheet of ac­etate. Spread about 1 tbsp of the fill­ing into each cir­cle shape. Lift the ac­etate off to leave the cir­cle shapes be­hind.) Bake in a pre­heated oven for 8-12 mins. Watch care­fully to en­sure they don’t over­bake. Re­move from the oven and work very quickly. Re­move a bis­cuit from the bak­ing tray. Put a for­tune in the mid­dle and fold over, then press the two ends over the side of a glass to form the shape. Put the cookie into a muf­fin pan un­til it has hard­ened. Re­peat. Melt the choco­late. Use pow­dered food colour­ing to colour the choco­late. Dip the cook­ies in the choco­late. Dry on a wire rack and store in an air­tight con­tainer un­til ready to serve.

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