Matcha Fortune Cookies – Recipe
I've been busy gradually packing up my little studio flat in preparation for moving to a bigger flat, so there's not been much time to bake. But I did manage to get these matcha fortune cookies in. Or should I say... misfortune cookies?
Making the batter for these cookies is easy. Shaping them is a little more tricky: they go completely solid as soon as they start cooling, so you have to shape them as soon as they come out of the oven. That means a) handling them red-hot and b) having to make them one or two at a time. In my case I'm super slow, so I can only manage to do one at a time. So the process can get a little lengthy.
But shaping them is easy once you get the hang of it: all you have to do is pop a printed-out fortune in the middle of the baked biscuit disk, fold the disc over in half, then set the flat side of the half-disc over the edge of a mug so it bends backwards and creates the signature fortune cookie crescent shape.
All you have to do to prepare is find some printable fortunes online and cut them out. And as you'll be handling hot cookies, I really, REALLY suggest you use sugar work gloves or rubber gloves to protect yourself.
All you have to do to prepare is find some printable fortunes online and cut them out. And as you'll be handling hot cookies, I really, REALLY suggest you use sugar work gloves or rubber gloves to protect yourself.
You can also watch me make this on my YouTube channel, Tashcakes:
Ready? Let's go.
Makes about 15.
Ingredients:
1 large egg white
50g caster sugar
25g unsalted butter, melted
70ml water
70g plain flour
2 tsp matcha
Pinch of salt
Method:
1. Preheat the oven to 180°C, and line a baking sheet with a nonstick liner like a magic sheet or baking silicone.
2. Whisk the egg white and sugar together until frothy, then stir in the butter and water. Sift in the dry ingredients and stir together. If the mixture's stiff, add a little more water bit by bit: you want it to be more like a thick batter than a dough.
3. Drop a small tablespoonful of batter onto the centre of the lined tray, and spread out with the back of a spoon using circular motions until you have a roughly 10cm-wide circle.
4. Bake for 5–6 minutes, until the edges are golden. Remove from the oven, and working quickly (and recommended with heatproof gloves), pop a fortune in the centre, fold in half, then bend the cookie flat-of-the-semicircle-side down over the edge of a mug. Hold for a few seconds while it cools to hold in shape, then pop in a muffin tin to help keep its shape as it cools completely.
5. Repeat until all your mixture is used up.
6. Serve on the day of making as the biscuits lose their crispness quickly while exposed to air.
Makes about 15.
Ingredients:
1 large egg white
50g caster sugar
25g unsalted butter, melted
70ml water
70g plain flour
2 tsp matcha
Pinch of salt
Method:
1. Preheat the oven to 180°C, and line a baking sheet with a nonstick liner like a magic sheet or baking silicone.
2. Whisk the egg white and sugar together until frothy, then stir in the butter and water. Sift in the dry ingredients and stir together. If the mixture's stiff, add a little more water bit by bit: you want it to be more like a thick batter than a dough.
3. Drop a small tablespoonful of batter onto the centre of the lined tray, and spread out with the back of a spoon using circular motions until you have a roughly 10cm-wide circle.
4. Bake for 5–6 minutes, until the edges are golden. Remove from the oven, and working quickly (and recommended with heatproof gloves), pop a fortune in the centre, fold in half, then bend the cookie flat-of-the-semicircle-side down over the edge of a mug. Hold for a few seconds while it cools to hold in shape, then pop in a muffin tin to help keep its shape as it cools completely.
5. Repeat until all your mixture is used up.
6. Serve on the day of making as the biscuits lose their crispness quickly while exposed to air.
Enjoy, and have fun!
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