Pre-heat the oven to 150C(302F) fan-forced and line two baking trays with baking paper.

Use an electric mixer to whisk the egg whites until they are foamy. Add the icing sugar and continue to whisk until the sugar has dissolved into the egg.

Sift the dry ingredients into the bowl and use a wooden spoon to stir them through.

Pour in the melted butter and stir it through too.

Set the bowl aside to rest for 10 minutes.

On the reverse-side of each piece of baking paper, draw 2 10cm circles.

Spread each circle with a very thin layer (less than 1tsp full) of batter.

Bake the rounds for 6-8 minutes or until they turn golden.

Working VERY quickly, flip the circle over, place the paper strip in the middle, fold the biscuit in half and then pinch the two points together backwards.

Set them in a muffin tin to hold their shape while they cool.

Repeat with the rest of the batter.

Fortune cookies will keep for up to 3 days in an airtight container.