Thyme Roasted Nectarines and Salami by Jessica Elliott Dennison
"The stone fruits need a few minutes to caramelise in a hot oven, but really this is a very simple, ...
2 egg whites
½ tsp vanilla
3 tbsp oil (I used soybean)
½ cup cake flour (may substitute with all purpose flour)
1½ tsp corn or potato starch
½ cup sugar
pinch of salt
3 tsp water
Write out fortunes or type them up and cut them into strips. (You want them to be about 3" by ¼") Fold them in half if they are really long.
Preheat oven to 350 C. Line cookie sheets with silicone baking mats or parchment paper.
Whisk flour, sugar, starch, salt together in bowl, set aside.
In a separate bowl whisk egg whites until frothy. Add in vanilla, oil and water and whisk together.
Add egg white mixture to flour mix and whisk together until smooth.
Scoop tablespoons of batter onto prepared cookie sheets. Spaced about 3 inches apart. You should be able to fit about 6 on each cookie sheet. Using the back of a spoon spread out the batter to form a 4 inch circle.
Bake for 8-12 minutes or until the ½" of the outside edge is golden brown.
Remove from oven and flip it over with a metal spatula.
Place fortune in the middle. Use the spatula to fold the cookie in half. Pick it up (it will be hot so be careful). Still holding the the folded cookie in both hands (between your thumb and index fingers) pull the ends down over the rim of a coffee mug, until the ends almost meet.
Remember the opened side of the fortune cookie should be facing upwards.
Place each cookie into a cupcake tin laying down so it will hold its shape while it cools. It should cool in about 10-15 minutes.
Credits: Semi Sweet Sisters
Photo Credits: Semi Sweet Sisters