Fortune Cookie Recipes

1 box Kong Foo Sing Fortune Cookies
1/2 cup chocolate, any flavour
Optional
1/2 cup peanuts, finely chopped
1/2 cup shredded coconut
1/2 cup sprinkles

1. Line a baking tray with baking paper. Prepare the cookies by spreading them around on the tray.
2. Place the chocolate in a small microwave safe bowl. Microwave on high for around 1:30. If the chocolate has not melted at this point, continue microwaving in 10 second intervals until melted.
3. Holding the cookie at the two ends, dip the body of the cookie into the melted chocolate. Let the excess drip back into the bowl. At this point, you may quickly dip the cookie into a cup of the prepared toppings, before setting it down onto the baking tray. Repeat for the remaining cookies.
4. Refrigerate the cookie to cool them down for 10-15 minutes.

To make cupcakes - (makes 23)
1/2 cup almonds, chopped
1/2 cup corn flour
1 1/2 cup plain flour
1/2 cup plain flour
3/4 teaspoons bicarbonate of soda
1 1/2 teaspoons cream of tartar
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
6 tablespoons softened butter, unsalted
1/2 cup Copha (vegetable fat shortening), at room temperature
1 1/2 cups sugar
1 teaspoon pure almond extract
1 large egg
1 cup ice cold water
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar

1. Preheat oven to 160 degrees Celsius.
2. Prepare the appropriate number of cupcake trays to make 24 cupcakes. Line them with paper cupcake liners.
3. Process the almonds in a food processor until a fine powder is produced. Set the powder aside in a bowl.
4. Sift the plain flour, corn flour, bicarbonate of soda, the salt and 1 1/2 teaspoons of the cream of tartar in a large bowl. Set this aside when completed.
5. Beat the butter and Copha with an electric mixer on medium speed. Continue until creamy (approx. 3-4 minutes).
6. Add vanilla, almond extract and the sugar and continue to beat at this speed until the mixture is fluffy (approx. 3 minutes).
7. Push the mixture to the bottom of the bowl before adding the large egg. Beat with the mixer until it just combines.
8. Turning the speed down to low, add in a third of the flour mix prepared earlier. After a short while, add in a third of the water. Continue adding both ingredients in this fashion until complete.
9. Beat the mixture for an additional 10 seconds, having pushed the mixture back to the bottom of the bowl.
10. Whisk the egg whites and the remaining cream of tartar in a separate, clean bowl until soft peaks form. Make sure that you do not overbeat the eggs.
11. Fold the egg whites into the batter gently. Having completed this, fold in the almond powder from earlier.
12. Fill the cupcake tray with the mixture (until approx. 3/4 full).
13. Place trays into the oven, and bake for approx. 10 minutes. Rotate the pans, and bake for an additional 10-15 minutes.
14. Let the trays cool on a wire rack for 20 minutes. After this time has passed, take the cupcakes out and allow them to cool for a further amount of time.

To make matcha (green tea) frosting
1 1/2 cups sugar
1/2 cup plain flour
1 1/2 tablespoon unsweetened matcha powder
1 1/2 cups milk
1/2 cup double cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract

1. Whisk the sugar, flour and matcha powder in a medium sized saucepan.
2. Add the milk and cream and cook this mixture over a medium flame. Whisk the mixture occasionally, until the mixture starts to boil and thickens (approx. 20 minutes).
3. Push the mixture through a mesh sieve into a large bowl.
4. Use an electric mixer on high speed to beat the mixture until it has cooled down.
5. Turn to low speed before adding the butter. Continue to mix until the mixture has completely combined.
6. Beat frosting at high speed until mixture is fluffy.
7. Add vanilla and continue beating the mixture until it has combined. Make sure that the consistency is not too soft. If so, refrigerate to cool and re-beat the mixture until the correct consistency is achieved.

For finishing touches
4 ounces (3/4 cup) white chocolate, coarsely chopped
24 fortune cookies

1. Melt the white chocolate in a saucepan.
2. Dip one fortune cookie into the melted chocolate, until half of it has submerged. Take the cookie out and allow the excess chocolate to drip back into the saucepan. Set aside and repeat for the remaining 23 cookies.
3. Let the cookies cool in a refrigerator for 10 minutes.
4. Prepare a pastry bag with the largest tip. Pour frosting into the bag.
5. Pipe the frosting onto the cupcake - enough to cover it.
6. Top with the chocolate-coated fortune cookies prepared earlier.

To make cupcakes - (makes 24)
3/4 cup (1 1/2 sticks) softened butter, unsalted
1 1/2 cups sugar
2 large eggs
2 tsp vanilla
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 1/3 cups full cream milk
2 1/2 cups plain flour
1/2 tsp orange extract
1 can of mandarins, drained and chopped
1/4 cups sesame seeds, lightly toasted
24 fortune cookies

1. Preheat oven to 180 degrees Celsius.
2. Carefully remove the fortune from the cookie. Keep these for later.
3. Place the butter and sugar into a mixing bowl. Use an electric mixer and beat the mixture on high speed.
4. Add the eggs, baking powder, the bicarbonate of soda, salt and the vanilla, then beat for a minute until smooth.
5. Whilst mixing, add 1/2 cup of flour, then add 1/2 cup of milk. Repeat until the mixture has combined.
6. Add the mandarins, the sesame seeds and the orange extract into the mixture. Beat with the electric mixer for approx. 1 minute until smooth.
7. Fill the cupcake tray with the mixture (until approx. 1/2 full). Push a fortune cookie into each cupcake until it touches the bottom of the liner. Continue filling until 3/4 full. Repeat for the remaining cupcakes.
8. Place trays into the oven, and bake for approx. 10 minutes. Rotate the pans, and bake for an additional 10-15 minutes.
9. Let the trays cool on a wire rack for 20 minutes. After this time has passed, take the cupcakes out and allow them to cool for a further amount of time.

To make buttercream frosting
1 cup (2 sticks) butter, unsalted
2 cups sugar, powdered
2 tsp ginger, powdered
Crystallised ginger (optional)
Sesame seeds, lightly toasted (optional)

1. Place the butter and sugar into a bowl and cream thoroughly.
2. Add ginger very slowly, to taste. Stop when desired flavour is achieved.
3. When the cupcakes have cooled, garnish with crystallised ginger and sesame seeds, if desired.
4. The fortune may accompany each cupcake as you serve them.
5. Whilst mixing, add 1/2 cup of flour, then add 1/2 cup of milk. Repeat until the mixture has combined.
6. Add the mandarins, the sesame seeds and the orange extract into the mixture. Beat with the electric mixer for approx. 1 minute until smooth.
7. Fill the cupcake tray with the mixture (until approx. 1/2 full). Push a fortune cookie into each cupcake until it touches the bottom of the liner. Continue filling until 3/4 full. Repeat for the remaining cupcakes.
8. Place trays into the oven, and bake for approx. 10 minutes. Rotate the pans, and bake for an additional 10-15 minutes.
9. Let the trays cool on a wire rack for 20 minutes. After this time has passed, take the cupcakes out and allow them to cool for a further amount of time.