Chocolate bee cookies
Fortune cookies
- 150 GRAM SELF RAISING FLOUR
- 100 GRAM BUTTER
- 75 GRAM SUGAR
- 1 EGG
- 150 GRAM CHOCOLATE, chopped
- 1/4 CUP CONDENSED MILK
- 1 TBSP CACAO
- 8 TBSP HONEY
- 100 GRAM FLOUR
- 2 EGG WHITES
- 75 GRAM SUGAR
- 1 TSP ANISEED
- 2 TBSP WATER
- 75 GRAM BUTTER. melted
- 1 TSP VANILLA SUGAR
Melt half of the chocolate. Put all ingredients together and mix well. For twenty small heaps on a greased baking tray and bake the cookies 12 minutes at 175 degrees Celsius.
Mix all ingredients and put in the fridge for half an hour. Line two baking trays with parchment and make 18 heaps of batter. Flatten the heaps into thin circles with the wet back of a spoon. Bake the cookies 12 minutes at 175 degrees Celsius. Put a small strip of paper with a wish inside and fold the cookies in half, and again in half, as on the picture. Work fast, the cookies will only fold when they are really hot. If the cookies become too hard, put them back into the oven for a few minutes.
Fortune cookies: even though we normally associate fortune cookies with Chinese tradition, in China itself the cookies are rarely served, according to Jennifer 8 Leigh in the book “The fortune cookie chronicles”. Apparently, they were first served in the beginning of the 20th century in California by Chinese immigrants and their concept is based on Japanese crackers.
This cookie was invented by Elodie, the daughter of Worldcook, who named it "bee cookies" because of the use of honey (not because the cookies are striped yellow and brown).
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