Fortune cookies

Beat the egg white until frothy with fine bubbles.

Add the castor sugar and mix until smooth, glossy and shiny.

Add the vanilla (or another flavouring) and a little pinch of salt; mix.

Add the all purpose flour and whisk until smooth.

Stir in the melted butter until smooth and well incorporated.

Set a silicone mat over parchment paper marked with a four inch circle; a greased nonstick cookie sheet or plain parchment also work.

Spread about three quarters of a tablespoon of batter over each circle and even it with an offset spatula, never making the edge thinner than the middle or it burns first. Do no more than three at a time.

Variation: sprinkle mixed black and white sesame seeds around the edges.

Bake at 350 degrees for about eight to 10 minutes, until browned around the edges and a little into the center; return any that need more browning for a couple more minutes.

While hot, place a fortune in the center, fold the round in half, bend it over the rim of a mug or cup, and let it cool in a muffin tin to hold its shape.

The cookies crisp as they cool. If still not crisp once cool, dry them in the oven at 275 for about seven to 10 minutes and reshape as they come out.

Pack in a jar lined with padding, since they are fragile.