Fortune Cookies

Line a baking sheet with a silicone mat or greaseproof paper. Write out or print your fortunes onto 12 slips of paper, measuring 6x1cm (21⁄2x1⁄2in).

Put the egg whites, vegetable oil, extract and sugar into a bowl. Using an electric mixer, whisk until frothy – this should only take 20-30 seconds, as you don’t want it aerated.

Sift in the plain flour, cornflour and salt, then carefully mix together to incorporate, being careful not to add any air into the batter. Chill the mixture for 30 minutes.

While the batter is chilling, preheat the oven to 150oC/Gas Mark 2.

To bake the cookies, place 1 tbsp of the batter onto the silicone mat and, using the back of a spoon, spread in a circular motion to create a circle 8-9cm (31⁄4-31⁄2in) in diameter. Depending on the size of your baking tray, repeat once or twice more so that you have 2 or 3 cookies on the tray. Do not try and bake any more than that at a time.

Bake the cookies in the oven for 10-12 minutes until the outer edges are a light golden brown.

Remove the cookies from the oven and, working very quickly, use a palette knife to lift the cookies off the baking tray, then place a fortune in the middle. Fold the cookie in half to create a half-moon shape and firmly pinch the edges together to seal them.

Using the side of a glass, press the folded side of the cookie onto the glass edge, then pull the two corners down to get the fortune cookie shape. Once shaped, place into a hole in the muffin tin to help them retain their shape while they cool. Repeat steps 7 and 8 for the remaining baked cookies.

Repeat steps 5-8 for the remaining cookie batter, until you have made all 12 cookies.

Leave them to cool completely before serving.