POMEGRANATE FORTUNE COOKIES
1 cup flour
1/4 cup rice flour
1 cup sugar
2 teaspoons cornstarch
½ teaspoons salt
4 egg whites
1/4 cup + 2 tablespoons
vegetable oil
1 tablespoon vanilla extract
4 tablespoons pomegranate juice
[for regular cookies just supplement with water]
_ prepare a muffin tin [this will help you when bending the cookies]
_ prepare some happy fortunes
_ mix flour, rice flour [gives it the crispness], sugar, cornstarch and salt
_ whisk egg whites just a little [just to break up the egg]
_ add oil, water and vanilla extract to the dry ingredients [will be rather dry]
_ whisk in half of the egg whites
_ preheat oven to 180°C
_ whisk in the rest of the egg whites
_ place small portions [less than 1 tablespoon] onto a silicon baking sheet
[don’t put more than 4 pieces on it - you won’t be fast enough to fold them later]
_ with the back of a spoon form them into small circles [spread as thin as possible - if too thin it will form a hole - so as long as there is a thin layer of batter it’s ok]
[the batter won’t run by itself in the oven - the cookie will stay the same size - with the edges as wobbly as you made them]
_ bake for 6 1/2 to 10 minutes [they should start to turn brown along the edges]
_ quickly take out of the oven and turn them over
[place baking pan onto a non-cold surface - this will give you a little more time to bend your cookies]
_ place ‘fortune’ in the center
_ close like a taco [will be super, super hot]
_ use the corner of your table [or your baking pan] to bend around the back
_ place the bent cookie into a muffin tin
[this will keep it from opening up again - once completely cool it will keep its shape]
GRANATAPFEL-GLÜCKSKEKSE
130 g Mehl
40 g Reismehl
200 g Zucker
2 Teelöffel Maisstärke
1/2 Teelöffel Salz
4 Eiweiß
62 ml + 2 Esslöffel Pflanzenöl
1 Esslöffel Vanilleextrakt
4 Esslöffel Granatapfelsaft
[für normale Kekse einfach durch Wasser ersetzen]