Baking Recipes & Tutorials,

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Ms Taylor


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Tala Fortune Cookies

Tala Fortune Cookies

Fortune Cookies recipe


January is nearly over but that does not mean the end of interesting baking recipes. This month, Tala are enjoying fortune cookies. They are fiddly to make but home-made ones taste infinitely better than shop-bought. I would recommend that you make them in small batches of just three to five cookies, as they require fast folding while the dough is still warm enough to be flexible. Set aside a couple of hours to make them, stagger the batches and set up a little work station so that you can establish a quick folding routine and make the cookies as fast as possible. As there is almost always a little gap between the edges of the folded cookies - I slide the 'fortune' in afterwards through these joins, rather than trying to fold them in at once. Fortunes can be bought online or you can make your own, shown in the recipe! This recipe will make 30 fortune cookies.

You can bake these cookies on Tala Performance baking trays as you will not need to line or grease them. You can be totally confident that the cookies will not stick.



3 egg whites

100g butter

75g icing sugar

100g flour

½ tsp almond essence



Small saucepan


Mixing bowl


Tala Performance Bakeware Tray

Dessert spoon

Round-ended spatula

Large drinking glass

Kitchen foil

Stable heat-resistant surface (board or mat)


  • Melt the butter in a small saucepan.
  • Mix in the almond essence and icing sugar.
  • Transfer the mixture to a large mixing bowl and add the flour, whisking briefly to remove any lumps.
  • Break up the egg whites with a fork and then add them in three stages to the mixture in the large mixing bowl.
  • Cover the bowl and refrigerate for at least half an hour.
  • Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
  • Have a Tala Performance baking tray ready, and carefully measure level dessertspoons of mixture onto the tray. Make sure the spoonfuls are carefully spaced out, as each will be spread out into a 10cm circle.
  • Use a round-ended spatula to spread out the spoonfuls as evenly as possible. The circles should look even, round and so thin as to appear translucent. 

  •  Bake for three minutes.
  • While the cookies are in the oven, prepare a work area with everything you will need to fold your cookies. You will need to have ready a clean round-ended spatula, a large empty drinking glass, a large piece of foil and a wooden chopping board or some other heat-resistant surface on which to place the baking tray when it comes out of the oven
  • Remove the baking tray from the oven and place onto the heat-resistant surface
  • Place a piece of foil over the circles (this helps to keep them flexible for longer).
  • Use a clean round-ended spatula to peel one section of one of the cookies away from the baking tray (you will find that the rest of the cookies peels away easily) and quickly fold it to form a semicircle.
  • Lift the semicircle over to the glass and, folded side at the bottom, set it over the rim of the glass, so that the ends fold down to form the classic Fortune Cookie shape. 

  • Allow the cookies to cool.
  • Cut and slide the paper 'fortunes' into the cookies through the slightly open side slits in the sides of the cookies.

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