One of my favorite parts of the week is volunteering in C’s library at school. Last time I learned a ton about MLK. Yesterday it was all about Chinese New Year. I love Chinese New Year. There are so many wonderful traditions, symbols and beliefs in what the New Year can bring. It’s all about clearing the slate and starting afresh. One of my favorite parts of living in Singapore for a short while was the Chinese New Years traditions. I grew a small orange tree on my balcony and loved receiving the Hóng Bao envelope at work – a sum of money in it that had to be made up of the number 8 (I think we got 88 Sing dollars – or something like that). There was special food, decorations everywhere. The list is endless.
I like the thought of being in control of your own destiny and so it seems like a great idea to bring some Chinese New Year traditions into our house. We decide to make our own fortune cookies, with our own set of predictions in them. Maybe, this way they will come true?
Now, making fortune cookies is not something that has ever crossed my mind before, but once I’m set on it there is no turning back. It’s not exactly the most simplest of things to do and our cookies turn out far from aesthetically perfect. But – they taste great and we still get to break them open to reveal our fortunes for the coming year. I make them by adapting a recipe that I find on allrecipes.com, but I use gluten-free flour and I use raw can sugar rather than fine white sugar (probably explains why mine are a bit more crumbly in texture). I also bake them on parchment paper, rather than a greased cookie sheet. I find it much easier to peel them off that way. And once, I’ve made my first few, I can see exactly why the instructions suggest that you start with only making 2 or 3 at a time. They are only pliable for a few seconds and so you need to move fast. Here are my ingredients:
Ingredients for gluten-free fortune cookies:
1 egg white
1/8 teaspoon vanilla extract
1 pinch salt
1/4 cup all purpose gluten-free flour (I used Bob’s Red Mill)
1/4 cup of sugar (I used raw cane sugar)
Whisk the egg with the vanilla extract, until frothy. Sift in the flour. Mix in the sugar and salt. Then follow the ‘how to make’ instructions on allrecipes.com. Remember that I used parchment paper to help remove the cookies from the baking sheet more easily and I lifted them off with a knife – not a spatula.