Here is a fresh twist on an Old Fashioned – try our Caramelised Pineapple Old Fashioned with Festive Fortune Cookies.
Caramelised Pineapple Old Fashioned with Festive Fortune Cookie Recipes
Serves 4
Ingredients:
1 ½ cups pineapple juice
1 tsp Angostura bitters, plus extra to serve
1 tsp vanilla bean extract
¼ cup firmly packed brown sugar
Ice cubes, to serve
½ cup bourbon
Dried pineapple slices, to serve
Brown sugar cubes
Method:
Combine the pineapple juice, bitters, vanilla, brown sugar and ¼ cup water in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Reduce heat to low and cook for 3 minutes. Strain and refrigerate until cold.
Divide ice between 4 short glasses. Top with bourbon and serve with syrup. Garnish with pineapple and serve with extra sugar cubes and festive fortune cookies.
Festive Fortune Cookie Recipe
Makes 15
Ingredients:
2 egg whites
⅓ cup caster sugar
⅓ cup plain flour
⅓ cup almond meal
1 tsp ground cinnamon
50g unsalted butter, melted and cooled
15 hand-written ‘fortunes’ written on 6cm x 1cm wide strips of greaseproof paper
Method:
Preheat the oven to 180°C (160°C fan forced). Line two large baking trays with non-stick baking paper.
Place the eggs whites in the bowl of an electric stand mixer fitted with a whisk, and whisk until stiff peaks. Add the sugar, flour, almond meal and cinnamon; gently fold to combine. Add the butter and fold to combine.
Spoon 1 tsp of the mixture onto the baking sheets and using a lightly oiled spatula (or spoon), smooth the mixture into an 8cm circle.
Repeat with 3 more cookies, allowing 3cm for them to spread between each.
Bake three cookies at a time for 4-5 minutes, or until lightly golden. While hot, working with one at a time, place a message in the middle of each cookie. Fold the circle in half to enclose and pinch the two opposite sides together to create a fortune cookie shape. Hold for 10 seconds to cool, set aside to cool completely. Repeat with remaining mixture.
Smart Tip:
Cookies will keep in an airtight container for up to 2 days. If the cookies become soft, you can crisp them up in a 100°C (80°C fan forced) oven for 10 minutes.
