Fortune biscuits recipe

You should now have a beautiful, homogeneous mass that flows viscously from the rubber scraper. Line a baking tray with baking paper and spread the biscuit mixture onto it. Take a Japonais template (10 cm ø | 1 mm), place about a teaspoon of dough on it and smooth it out with an angled spatula. By using the template, you can spread the mixture really thinly and evenly.

We recommend that you do not spread more than three circles of dough at a time, as the mixture hardens quickly after baking and can therefore no longer be moulded.

The first three circles are pre-baked lightly in the oven! Bake the fortune biscuits for 3 minutes at 180 ºC and spread the next three circles of dough in the meantime. After the first 3 minutes of baking time, remove the still very light-coloured biscuits from the oven and the baking paper from the hot baking tray and leave to cool for three minutes. During this time, bake the next circles of dough.

As soon as the second batch of biscuits is ready after 3 minutes, return the first pre-baked and still light-coloured biscuits to the oven and bake for a further 3 minutes.

Here is a brief summary of the baking process. Spread the dough and pre-bake in the oven for 3 minutes. Then remove from the oven and slide off the hot tray and leave to stand at room temperature for approx. 3-5 minutes. Then return to the baking tray and finish baking for a further 3 minutes. Remove from the oven and shape straight away.

But why do you have to bake this dough twice? By pre-baking and then cooling, you get a much more even result and the biscuits are easier to shape.