Gluten Free Fortune Cookies

Tonight I had gluten-free Chinese food with my parents.  We got to talking about fortune cookies and where they were from…are they an American invention or a Chinese treat?  The truth is that they’re neither…they’re actually Japanese!  Tsujiura senbei (literally “fortune cracker”) is the official name and the story is here.  I used to buy them in Japan, especially around New Year’s.  Here is a Japanese confectioner who makes a variety of them.  Want to make them at home?  Try this recipe with a friend!

What You Need:
l egg
1/3 cup sugar
2 tablespoons corn oil
2 tablespoons water
¼ cup cornstarch

What You Do:

  1. Preheat a pancake griddle.  A constant 350 degrees works best.  Think: drops of water bounce when dropped on the surface.
  2. Beat egg until frothy then add in sugar, a little at a time.  Beat until mixture is a light yellow and thick. Fold in corn oil. Mix water and a teaspoon of the egg mixture into cornstarch.  Stir everything together.
  3. Drop rounded tablespoon of batter on the griddle and spread with a spoon to the size of a cd.  You want the batter evenly thick.  Cook both sides until edges brown and can be lifted with a spatula, about 5-ish minutes.  If they stick, they need to cook longer.
  4. Remove from the griddle, place your fortune (prepared in advance) on cookie and fold.
  5. To fold:  Fold opposite edges together into a semicircle. Keep the curved side toward your finger tips, gently pinch with thumbs on top, and move your palms together to bend the cookie into its traditional shape.  Set in a muffin tin to cool.

Hint:  It’s helpful to have someone on the griddle and another folding the cookies.  I also add about a 1/4 teaspoon of almond extract so it tastes super yummy!

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