AuthorLe-ThermiqueCategoryDessertsDifficultyBeginner- Pre Heat the oven 180°C. Line a rectangular non-stick or non-stick silicon mat.
Settings: Temperature: 180°C
- Place the plain flour, corn flour, golden caster sugar, salt, vegetable oil, egg whites, water and vanilla extract in the mixing jar.
Settings: Timer: 30 Seconds / Speed: 5
- Scoop 1 tbsp onto non-stick tray and spread out with the back of spoon and spread to about 3 inches wide. Spread thinner at the circle edges.
- Bake for 10 minutes @ 180°C. The outer edge of the spatula should be golden and it should be easily removable with a spatula.
Settings : Timer: 10 Minutes / Temperature: 180°C
- Working quickly while the cookies are warm flip the cookie over, place the paper fortune in the center and fold it half.
- Fold the cookie in half and shape using a chopstick. Or pull down two corners from a cup, one inside the cup, another one outside the cup.
- Place into a muffin tin to hold the shape and let cool. Repeat.
- Dip Repeat.
0 servings
Ingredients
Directions
- Pre Heat the oven 180°C. Line a rectangular non-stick or non-stick silicon mat.
Settings: Temperature: 180°C
- Place the plain flour, corn flour, golden caster sugar, salt, vegetable oil, egg whites, water and vanilla extract in the mixing jar.
Settings: Timer: 30 Seconds / Speed: 5
- Scoop 1 tbsp onto non-stick tray and spread out with the back of spoon and spread to about 3 inches wide. Spread thinner at the circle edges.
- Bake for 10 minutes @ 180°C. The outer edge of the spatula should be golden and it should be easily removable with a spatula.
Settings : Timer: 10 Minutes / Temperature: 180°C
- Working quickly while the cookies are warm flip the cookie over, place the paper fortune in the center and fold it half.
- Fold the cookie in half and shape using a chopstick. Or pull down two corners from a cup, one inside the cup, another one outside the cup.
- Place into a muffin tin to hold the shape and let cool. Repeat.
- Dip Repeat.