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Photo: Robin Yong / Styling & Recipe: Cindy Koo


  • 4 egg whites
  • 150 g plain flour
  • 15 g rice flour
  • 9 g corn starch
  • ½ tsp salt
  • 140 g caster sugar
  • ¼ cup canola / sunflower oil
  • 3 tbsps water (more if necessary)
  • 1 tbsp vanilla essence
  • Prepared fortune notes to insert into cookies

Preheat oven to 180 C. Line pan with baking paper or lightly grease it.


Lightly whisk egg white until frothy (takes a minute). In a large bowl, sieve in plain flour, rice flour and corn starch together. Add in salt and sugar.


Make a well in the centre of flour mixture, pour in oil, water and vanilla essence. Stir until well blended (dough will be stiff and thick). Slowly add in half the amount of egg whites and stir till smooth. Add in the rest of the egg whites. Sieve mixture before using.


Put a tablespoon of mixture on to the prepared pan; make six of these at one time, leaving enough space for cookies to spread. Use the back of a spoon to spread the batter in a circular motion outwards, to make a thin cookie batter.


Bake them for 18 to 20 mins or until golden in colour. Remove one cookie at a time from the oven and quickly place a fortune note in the middle, fold into half and crease the middle section of the cookie on the edge of a baking pan to bend it into a fortune cookie shape. Place each fortune cookie into a cup of a muffin pan to cool and keep its shape. Repeat process with the remaining cookies. Store cooled cookies in an airtight container.

Photo: Robin Yong / Styling & Recipe: Cindy Koo

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