Source : christinesrecipes.com
Ingredients for 24 cookies:
2 egg whites
30g vegetable oil
1/2 tsp vanilla extract
1 Tbs water
50g caster sugar
1½ Tbs cornflour
1/8 tsp salt
Preheat oven to 180°C.
In a mixing bowl, lightly beat the egg whites, oil, vanilla extract, sugar and water until the sugar is completed dissolved, and the mixture becomes frothy, yet not stiff.
Sift in the flour, cornflour (cornstarch), and salt into the egg white mixture. Combine well until you get a smooth batter, that can easily drop off a balloon whisk or wooden spoon.
Place two spoonful of batter onto a baking paper. Use the bottom of the tablespoon to spread the batter around until each forms into a circle 8cm in diameter. Bake in the preheated oven until the edge of each cookie turns golden brown, about 6 to 7 minutes.
Carefully remove with a spatula. Quickly place a blessing note in the middle of a cookie. Fold the cookie in half. Place the bottom of the cookie onto the rim of a mug, glass or wooden spoon, and pull the edges downward to form a blessing cookie. Transfer into the hole of a small muffin tin so that it keeps its shape while cooling down. Repeat this step with the rest of the batter.
You can use an 8cm-sized cookie cutter as a guide and draw two circles on the baking paper beforehand. Turn the baking paper over to the other side. Then you can place and spread the spoonful batter on it at ease.