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Black Sesame Fortune Cookie


Preheat the oven to 300 degrees.

Using a hand whisk or an electric stand mixer fitted with the paddle attachment on low speed, cream the butter, toasted sesame oil, and sugar to a paste. Keep stirring while you gradually add the egg whites and vanilla extract.

Meanwhile, stir the flour, sesame powder, and salt together in a separate bowl. Add the flour mixture in small batches to the butter mixture and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.

Spread the batter onto a Silpat or greased cookie sheet, forming circles at least 4 inches in diameter and roughly 1/16-inch thick. Apply gold leaf to the unbaked circles.

Bake in the oven until the cookies are set, for 12-14 minutes. Once cool enough to handle, working quickly, form the cookies into the desired shape. Fold the circle in half, then crimp in the center, and bring the 2 points together. Return to the oven briefly to rewarm if the cookies prove too brittle to bend. Cool completely, then store in an airtight container until needed.


Fortune cookies

Preheat the oven to 180C/160 fan/gas 4 and line a large baking sheet with baking parchment, or use a silicone baking sheet. Write or print fortunes on paper measuring 6cm long by 1cm wide.

Put the egg whites, vanilla, almond extract, oil and 2 tsp cold water into a bowl and whisk with an electric hand whisk until frothy, 20-30 secs. Measure the flour, cornflour, sugar and a good pinch of salt into a bowl, then sift into the egg white mixture. Whisk everything together until you have a smooth batter-like consistency. Chill the mixture for 1 hr.

Next, put a tbsp of mixture onto the prepared baking sheet. Oil a metal spoon, then use the back of it to swirl the mixture out into a 8-10cm circle. Repeat with another tablespoon of the mixture, to create 2 cookies. Make sure there is space between each cookie as they will spread in the oven. It is best to only bake 2-3 cookies at a time, as you will need to shape them whilst they are hot. Sprinkle 1 of the cookies with black sesame seeds, then bake for 10-12 mins until the edges of the cookies turn golden.

One at a time remove the cookies with a palette knife once they are out the oven. You want them to still be soft so you can shape them so work quickly. Turn the cookie over so that the sesame seeds are face down and put the fortune in the middle of the circle. Fold the circle in half to secure the fortune and pinch the 2 edges together to seal. Pop the cookie on the rim of a mug or cup and very gently pull the 2 corners down to get the fortune cookie shape. Hold for 10 secs, then transfer the cookies to muffin tins so that they hold their shape whilst cooling completely. Repeat with the remaining cookie mixture.


Chocolate dipped black sesame fortune cookies

Chinese fortune cookies though not originally Chinese in origin, are a mainstay of Chinese cuisine here in the West. But as this article in the NY Times points out, they might be more Japanese than Chinese. History and origins aside, these cookies are one of my favorite things to look forward to after dinner at Chinese restaurants and in San Francisco's Chinatown you might even get these cookies with a scoop of matcha ice cream.

Though they are made from a simple tuile batter they are a little time consuming to prepare and require a little bit of practice. Luckily you can stretch the batter and with every circle baked, you will get better. The trick is to spread the batter out in a very thin circle and move superfast as soon as they start to cool.

Black sesame not only gives the cookie a pretty texture when laminated into the batter but the nutty sweet taste pairs deliciously well with the dark chocolate. You can choose to put a fortune in the cookie or not, that I leave up to you to decide. Coincidentally, I didn't realize how troublesome it is to come up with fortunes to write, filling in winning lottery numbers might be easier!

Here are some of my kitchen tips when preparing these fortune cookies

  • Have everything ready before you start to bake. Keep the tools out on your worktable as these cookies harden as soon as they are taken out from the oven,
  • Spread the cookie batter as thin as possible, this will ensure a thin and crispy cookie.
  • Some people find the fragrance of almond extract a little intense, you can substitute vanilla in for the same amount.
  • I've given an approximate number for the cookies as you might end up losing some cookies while you make them. They might be too thin or too thick to fold. The crispier they are, the more delicate they will be, so treat them carefully.
  • Work with only one or two cookies at a time as speed is important to shaping the cookies. Wait too long and they will harden before you shape them. And please be careful not to burn you fingers as the cookies are hot.
  • Also, I tried both parchment paper and Silpat baking mats while testing this recipe. Silpat gave the overall best results in terms of color, texture and shape.

chocolate dipped black sesame fortune cookies

yields:around 24-30 cookies

ingredients

2 large egg whites, at room temperature

1/2 cup (2 ounces) confectioner's sugar

1/2 cup minus 1 tablespoon (2 ounces) all purpose flour

1 teaspoon black sesame seeds

2 tablespoons heavy cream

2 tablespoons unsalted butter, melted and cooled to room temperature

1 teaspoon almond extract

3 tablespoons water, at room temperature

fortunes written on strips of paper that are around 5 inches long and 1 cm wide (optional)

1/2 cup dark chocolate, melted (I used 60% cacao but milk chocolate and white chocolate would be perfect here)

1. Place the egg whites in a medium bowl and whisk with a handheld electric beater on medium-high speed until slightly frothy.

2. Add the rest of the ingredients except the chocolate to the egg whites and whisk on medium-high speed until the mixture is smooth. There should be no lumps in the batter. Wrap the bowl with clingfilm and refrigerate for 2 hours to chill.

3. Place a wire rack in the middle of the oven and preheat to 350F. Get a clean glass or cup and a large muffin tin and keep it on your work space ready to shape the cookies. Line a baking sheet with parchment paper or with a nonstick Silpat baking mat. If using parchment paper, draw two 3 inch circles about 2 inches apart from each other. If you're using Silpat, then approximate the diameter of the circle to 3 inches. Stir the chilled batter and take 1 teaspoon of the chilled batter and using a spoon spread it out into a very thin layer on the parchment paper. If using the Silpat sheet spread the batter out into a very thin circle that is approximately 3 inches in diameter. Place the baking sheet in the oven and bake the cookies for 5 minutes or until the edges turn a little golden brown. Remove the sheet from the oven.

4. Now work as quickly as possible as the cookies will harden as soon as they start to cool. (Be careful not to burn you fingers as the cookies will be very hot). Place a fortune paper strip across the center of one cookie and using an offset spatula lift the cookie a little on fold it over itself to form a half moon shape. Then take the cookie off the sheet and bend the folded edge of the cookie over the edge of a glass/mug. Then quickly place the cookie in the well of a muffin tin and allow it to set. As the cookie cools, it will harden and take on its characteristic curved shape. Prepare the second cookie in the same manner.

5. Using a scissors, trim the excess length of paper that hangs from the ends of the shaped cookie. Dip one half of the cookie in the melted chocolate (length or width wise) and keep it on a cool surface such as marble or parchment paper to cool. Once the chocolate sets, store each cookie carefully in an airtight container.


Black Sesame Fortune Cookie - Recipes

We're nearing the end of the 12 Days of Cookies and I wanted to make a Chinese cookie. The problem is that there aren't many classic Chinese cookies and no fortune cookies do not count. The lack of home baking is because most Chinese households don't even have an oven and baking is primarily done in bakeries in the form of little bread buns and pastries, rarely, if ever, cookies. But for the purposes of this cookie event, these Thousand Layer Cookie will be our Chinese cookie of the day because 1. Steven's mom bought these at our local Asian supermarket (99 Ranch) and 2. There are Chinese characters on the packaging (which I think say qian ceng bing aka Chinese for Thousand Layer Cookie), which makes these Chinese cookies (good reasoning right?). So when you open up the wrapper, inside is a cookie about 2 inches long, 1 inch wide, and roughly 3/8 inch thick. There are a few sugar crystals on top of the cookie to give it an extra crunch. Break it in half and you see that though it is not 1000 layers, it is indeed very flaky, with a few black sesame seeds.

The main difference between Chinese baking and Western baking is that the Chinese use lard instead of butter (we like our pork and pork products). As a result of using lard, the baked goods are flakier and more tender but lack the characteristic flavor of butter. My goal was to recreate this cookie at home because they're really, really good and addicting. The ingredients seemed pretty straight forward: 1. use a combination of butter and shortening to approximate lard, 2. add in some whole wheat flour (because the back of the wrapper had a picture of wheat, again more good reasoning right?), 3. some black sesame seeds, 4. and finally some raw sugar on top for crunch. The hardest part of this recipe was creating the flaky texture.

My first attempt was to use the Chinese pastry technique. An oil dough (shortening, butter, and flour) is sealed inside a water dough (flour, oil, water, sugar) and rolled out and folded repeatedly, much like puff pastry. However, I've never made puff pastry or Chinese pastry before so this led to the disastrous result of One Layer Cookie (bleh). So I tried a second technique, which was to adapt a basic pie dough recipe to create the flaky layers. The layers will not be as uniform and distinct as a cookie made with the Chinese flaky pastry technique but this is much easier to do at home and with a food processor, the dough takes a minute to put together.

And the results? As you can see, my cookie does not have as many handsome layers as the original. Texture wise, it is a little more crunchy and fragrant than the packaged cookie because I used a little butter in combo with the shortening. I learned that my Chinese pastry technique definitely needs more practice and I will continue trying to recreate the original cookie. But this recipe is a great start (A for effort *thumbs up*) and the cookies have excellent flavor. The black sesame seeds adds a delicious nuttiness and the raw sugar adds a great crunch to this unique cookie.

3/4 C AP flour
1/2 C white whole wheat flour (if you don't have it AP flour is fine)
4 Tbsp cold shortening
4 Tbsp cold butter
1/4 C sugar
1/4 tsp salt
1 1/2 Tbsp black sesame seeds
3 - 5 Tbsp ice cold water
1 - 2 Tbsp raw sugar

Mix the two flours, sugar, salt, and black sesame seeds until everything is evenly combined. Cut the shortening and butter into cubes and scatter them in flour. Make sure your shortening and butter are very cold. Use a food processor and pulse the butter with the flour until the mixture looks crumbly and the butter pieces are no bigger than a pea. Alternatively use a pastry cutter or two forks and cut the butter into the flour.

Start with 3 tablespoons of water and scatter it over the mixture. Pulse in the food processor slightly until the dough comes together. If it still looks dry add a little bit more water (I used a little over 4 tablespoons). If you're doing this by hand, scatter the water over the mixture and fold with a spatula and press the crumbs together until the dough starts to come together.

Form the dough into a flat disc, wrap with plastic wrap, and chill in the fridge for at least an hour or in the freezer for 15 minutes.

Preheat the oven to 350 degrees.

Flour your work surface and roll out the dough into a rectangle until it is about 1/4 inch to 3/8 inch thick. Scatter raw sugar on top of the dough and gently press in. Cut into 1 inch by 2 inch portions and place them on a baking sheet. Bake until the cookies are golden, about 25 to 30 minutes.


What you need

Black sesame salted caramel
1/2 cup black sesame seeds, ground
1 cup granulated sugar
1/2 cup milk (alternative milk works too)
4 tablespoons of unsalted butter
2 tsp kosher salt
1/2 lemon

Cookie ingredients
2 cups all purpose flour
1/2 teaspoon baking soda
3/4 tsp salt
8 tablespoons of butter, room temperature
1 cup of granulated sugar
1/4 cup of brown sugar
2 tsp vanilla extract
2 tablespoons water
1 egg
3.5 ounces dark chocolate, chopped (approximately two bars)
Maldon salt (for sprinkling on top)


Fortune Cookie

Although the fortune cookies are loved by many because of their crispy texture and yummy flavor, the essence of the fortune cookie is the famous fortune it holds.

People all over the world buy it in hope of finding out what their fortune would say, and if the prediction would come true or not.

Many Chinese restaurants serve tasty fortune cookies, but they can also be made at home quite easily.

Bake the fortune cookies for a family get-together or a birthday party. The unraveling of the fortune cookie with your loved ones would undoubtedly be a fun experience to indulge in.

Health Benefits

Eating a fortune cookie is highly beneficial as it is a rich source of important vitamins and minerals like calcium, potassium, phosphorus and selenium.



How to Make Fortune Cookie

  1. Preheat the oven to 180 degrees C or 160 degrees F. Line a baking sheet with a baking parchment.
  2. Print out fortunes on a paper measuring 6cm long by 1cm wide.
  3. Put the egg whites, vanilla, almond extract, oil and cold water into a bowl. Whisk with an electric beater until smooth and frothy.
  4. Now add in the plain flour, corn flour, sugar and salt. Whisk until the batter is thick. Keep it in the refrigerator for an hour to cool.
  5. Now put a tablespoon of mixture onto the prepared baking sheet.
  6. Using the back of an oiled spoon, swirl the mixture into a circle to make cookies. Repeat the process with another tablespoon of the mixture. Make sure there is space between the cookies.
  7. Sprinkle black sesame seeds over the cookies.
  8. Bake them for 10 to 15 minutes until the edges of the cookies turn golden.
  9. Turn the cookies over and put the fortune in the middle of the circle.
  10. Fold the circle in half to secure the fortune inside. Put the two edges together to seal.
  11. Gently pull the corners of the cookies so that they bend in the middle to get the fortune cookie shape.
  12. Place the folded cookies into a cup of muffin or a tin to hold their shape.
  • Three billion fortune cookies are made each year around the world.
  • The origin of the modern day fortune cookies are unknown but it is strongly believed to have originated in Japan.

The largest manufacturer of fortune cookies is Wonton Food Inc., headquartered in Brooklyn, New York.


FRIED BANANA FRITTERS RECIPE

Learn how to make Chinese dessert recipes like these banana fritters with a caramel coating.

  • ½ Cup flour
  • 2 Tablespoons cornstarch
  • ¾ Teaspoon baking powder
  • ½ Cup water
  • 2 Firm bananas
  • Vegetable oil
  • 2/3 Cup sugar
  • 1/3 Cup warm water
  • 1 Tablespoon vegetable oil
  • 2 Teaspoons sesame seeds

Combine in bowl flour, cornstarch and baking powder.

Add water and stir until smooth.

Peel bananas and cut into ½ inch thick diagonal slices.

Place banana slices in batter and toss to coat evenly.

Pour oil 1 ½ inches deep in a heavy pan or Dutch oven.

Heat oil to 350F degrees lift 1 piece of fruit at a time into hot oil.

NOTE: Pick pieces of fruit up with a fork letting excess batter drip off before dropping in oil.

Cook several pieces at a time until golden brown about 2 minutes.

Remove fruit from hot oil with a slotted spoon onto paper towels to drain.

Generously oil a flat serving dish set aside.

Fill a serving bowl to the brim with ice cubes cover with water.

TO MAKE CARAMEL COATING place sugar, water and oil in 10 inch frying pan.

Stir mixture to blend and place over high heat.

When mixture begins to bubble shake pan constantly to prevent burning.

Continue cooking and shaking about 9 minutes until a pale straw color.

Remove from heat and add sesame seeds swirl mixture to blend seeds.

Drop bananas in mixture and swirl to coat evenly.

Immediately use 2 spoons to remove bananas from syrup place on oiled plate.

Dip each piece of fruit in the ice water to harden syrup and cool bananas.


Fortune cookies

Preheat the oven to 180C/160 fan/gas 4 and line a large baking sheet with baking parchment, or use a silicone baking sheet. Write or print fortunes on paper measuring 6cm long by 1cm wide.

Put the egg whites, vanilla, almond extract, oil and 2 tsp cold water into a bowl and whisk with an electric hand whisk until frothy, 20-30 secs. Measure the flour, cornflour, sugar and a good pinch of salt into a bowl, then sift into the egg white mixture. Whisk everything together until you have a smooth batter-like consistency. Chill the mixture for 1 hr.

Next, put a tbsp of mixture onto the prepared baking sheet. Oil a metal spoon, then use the back of it to swirl the mixture out into a 8-10cm circle. Repeat with another tablespoon of the mixture, to create 2 cookies. Make sure there is space between each cookie as they will spread in the oven. It is best to only bake 2-3 cookies at a time, as you will need to shape them whilst they are hot. Sprinkle 1 of the cookies with black sesame seeds, then bake for 10-12 mins until the edges of the cookies turn golden.

One at a time remove the cookies with a palette knife once they are out the oven. You want them to still be soft so you can shape them so work quickly. Turn the cookie over so that the sesame seeds are face down and put the fortune in the middle of the circle. Fold the circle in half to secure the fortune and pinch the 2 edges together to seal. Pop the cookie on the rim of a mug or cup and very gently pull the 2 corners down to get the fortune cookie shape. Hold for 10 secs, then transfer the cookies to muffin tins so that they hold their shape whilst cooling completely. Repeat with the remaining cookie mixture.


Sesame Checkerboard Cookies

These nutty buttery sesame checkerboard cookies are designed to pair with your morning coffee and afternoon tea. Made with two different types of sesame paste and shaped into cute checkerboard patterns, these cookies have all the goodness of a peanut butter cookie, taste even nuttier, and are peanut-free. They are perfect for Christmas, holiday gifting, and anyone with a peanut allergy.

You can find black sesame paste in an Asian market, especially in a Japanese market. You can also find it on Amazon too.

Alternatively, you can make black sesame paste at home, using this recipe from Just One Cookbook.

Chinese sesame paste and alternatives

Similar to black sesame paste, the Chinese sesame paste is made from ground roasted white sesame seeds. Different from tahini, sesame seeds are toasted until golden brown and then ground. The paste has a nuttier taste and a light brown color.

You can easily find Chinese sesame paste in an Asian market or online. Or you can simply use tahini to replace it.

Workflow

Making checkerboard cookies is easier than you’re probably thinking.

(1) Make the cookie dough

  • Cream the butter and sugar
  • Add honey
  • Divide into two batches of dough
  • Add the black sesame paste and Chinese sesame paste to each batch separately

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.


BLACK SESAME AND ALMOND COOKIES

To inspire you to #BaketoShare this holiday season, I developed this black sesame and almond cookie recipe. The cookies are a twist on one of my favorite cookies from childhood, Chinese almond cookies. Instead of a plain almond cookie, I combine almond cookie and black sesame cookie dough bases to make a simple and fun design.

The design for these black sesame and almond cookies is based on a technique I learned from my friend Irvin Lin’s dessert cookbook, Marble, Swirled and Layered. For each cookie, you combine small pieces of almond and black sesame cookie dough and roll them together into a ball. Then, you flatten the dough slightly and cut the dough in half. The cut that you make is perpendicular to the dividing line between the almond and black sesame doughs.

Finally, flip one half of the cookie over and press the 2 halves together again. You should now have a design that looks slightly checkered. It is a simple but effective way to make the cookies visually appealing.

To flavor the almond cookie base, I used Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract and Pure Almond Extract . The vanilla is a great all-purpose extract that brings out the sweetness of the cookies. The Pure Almond Extract is made from pure oil of bitter almonds and it gives the almond cookie base a light nutty flavor.

For the black sesame cookie dough, I used only the Madagascar Bourbon Pure Vanilla Extract . That way, you can taste the difference in flavors between the almond cookie and black sesame cookie bases. I also used Dutch-process cocoa powder to give the black sesame cookie dough better color contrast. Ground black sesame looks peppery and pale grey when incorporated into baked goods. Mixing in the Dutch-process cocoa makes the color of the dough darker and evenly distributed.

NIELSEN-MASSEY VANILLAS HOLIDAY FLAVORS BUNDLE

When you are ready to make these cookies, pick up a Nielsen-Massey Holiday Flavors Bundle on Amazon ! The Holiday Flavor Bundle features 3 popular holiday flavors: Madagascar Bourbon Pure Vanilla Extract , Pure Peppermint Extract , and Pure Almond Extract . The extracts come in 2- or 4-ounce sizes.


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