View source for Ice cream wafers and cones

[[Ice Creams|&lArr; Ice Creams]]

[[File:IMG_2703b.png|400px|left]]
This is based on the recipe for Ice-Cream wafers in Ices - the definitive guide.  It took several attempts to get right and I've substituted brown sugar for icing and added some flavouring.  For making cones, I suspect that substituting a little of the sugar for honey, or by using basterd suiker (which contains a little invert sugar or fructose and has a higher water content that normal sugar) helps to keep the wafer pliable for longer and makes them easier to shape.

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;makes about 4 wafers
==Ingredients==
:75g soft brown sugar - I used 'licht bruine basterd suiker'.
:35g unsalted butter
:2 egg whites ±70ml or 70g
:85g plain flour
:1 tsp cornflour
:pinch salt
:a few drops of vanilla essence


==Method==
#'''make batter''' Cream the butter and sugar together. Beat with an electric mixer till paler and lighter.  Mix in the salt and vanilla essence. Now add the egg whites a little at a time.  Once all incorporated a fold in the flour.  Make sure everything is well incorporated.
#'''rest''' Allow to stand for an hour, or overnight works as well.
#'''Bake'''
#;with a waffle iron
#:heat the waffle iron. When hot, grease very lightly with vegetable oil. Put 1 Tbsp of mixture in centre of bottom plate, bring down top plate and press down hard.  Cook for 2 minutes, remove and shape or score as required.  Adjust the amount of batter and cooking time as required - these figures work for my waffle maker and this recipe.
#;in the oven
#:(I've not tried this 😉).  Recipe says to use non-stick baking trays (I guess silicone mats) or line the baking trays with greaseproof paper with a tiny amount of flavourless oil. Spread a Tbsp of batter on to baking tray very thinly with a palette knife to 10cm in diameter. Bake for 6-8 minutes at 190℃ 

<small>based on ''Ice-Cream Wafers'' in ''Ices - The Definitive Guide'' Caroline Liddell & Robin Weir</small>