The only problem? There was no flour in Brooke's recipe and the "batter" was really just yellowish water. Not very bake-able at all. So we added some flour, like you do. We just added a bit too much.
Our cookies came out as small, sand-dollar sized, slightly spongy cookies, with a gentle ginger flavor and a texture not entirely unlike a thin madeleine. Well. They were VERY tasty, but they certainly didn't fold into fortune cookies! So my roommate Janet says to me 'hey, I think we've just invented a new cookie!' - and so we had. Like the old saying goes, one woman's failure is... that same woman's fortune.
Failed Fortune Cookies, or Ginger Dollars
3 egg whites
3/4 cups organic powdered sugar
2 tbsp coconut oil, melted
1/2 tsp pure vanilla
1/2 tsp chopped ginger
1/4-1/2 cup whole wheat flour (Start with 1/4 and then add by the tbsp until you have a thick-ish consistency.)
1/4-1/2 cup whole wheat flour (Start with 1/4 and then add by the tbsp until you have a thick-ish consistency.)
Preheat your oven to 350 F.
Mix all ingredients together until very smooth. Spoon 2 teaspoons onto a cookie sheet covered in parchment paper and spread with a flat knife until you've created very thin circles of batter. Bake in oven about 5 minutes, or just until the edges turn brown. Remove from the oven and transfer to a drying rack to cool. They'll be edible in minutes.
Janet shaped the one in the middle to look like a heart and it came out really well, so these are eminently shapeable cookies. Next time, I will try them with a mold and see how they take. I think these would be delicious with some ginger or vanilla ice cream, or topped with a small sliver of caramelized ginger. But Janet and I found them utterly delectable all on their own.
Yum!
Mix all ingredients together until very smooth. Spoon 2 teaspoons onto a cookie sheet covered in parchment paper and spread with a flat knife until you've created very thin circles of batter. Bake in oven about 5 minutes, or just until the edges turn brown. Remove from the oven and transfer to a drying rack to cool. They'll be edible in minutes.
Janet shaped the one in the middle to look like a heart and it came out really well, so these are eminently shapeable cookies. Next time, I will try them with a mold and see how they take. I think these would be delicious with some ginger or vanilla ice cream, or topped with a small sliver of caramelized ginger. But Janet and I found them utterly delectable all on their own.
Yum!
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Ooooh. I want one!!! but only one. I'm fat.
ReplyDeleteThey were very yummy...I snacked on them on the drive back from Granville :)
ReplyDeleteLovely hanging out with you, my dear!!