These sugar cones can be shaped free hand or using a cream horn if you have one. They can be made into any shape you want and firm up nicely as soon as they have cooled down.
It is my responsibility to open the door at work and turn off the alarm. After I have done that, I turn on the lights and then lock up. Our one office light has an electrical fault. It causes the electricity to trip which in turn switches off our computer. I had asked Dave to put some tape over the switch but he had not done so. And for a few days in a row I forgot, and turned the switch on. The other morning I was concentrating very hard on not turning the light on. I opened the door, turned on the one light and proceeded to start locking up. Dave had a good chuckle as I had not turned the alarm off. And let me tell you, it is extremely loud when it goes off. The siren is right above the alarm panel and it screams.
We only have 20 seconds to get the alarm turned off before it starts blaring. Luckily for me Dave was close by to remind me I had not disengaged the alarm. As soon as I had done so I went and fetched some tape and have put that over the switch. It serves as a constant reminder that in reality we need to get it fixed. It is pretty dark now in the mornings and I am sure as soon as it is too dark to work Dave will have it sorted out. I would love to get a sucrose free recipe for sugar cones sorted out. But, fructose is too hygroscopic to make the cones crunchy and firm. I managed to perfect this recipe and make the cone without a mould.
Click on the links for conversions and notes.
- 50g softened butter
- 110g sugar
- 1 egg
- 125mls milk
- 110g flour
- 2.5mls vanilla extract
- Cooking spray
- Place the butter and sugar into a mixing bowl and cream together until light and fluffy
- Add the egg and mix in until fully incorporated
- Pour in the milk, flour and vanilla and mix to combine
- Heat a crêpe pan over a medium to high temperature
- Spray lightly with cooking spray
- Place about 30mls of the mixture onto the pan and smooth out into a thin circle
- Leave to cook until golden brown and then flip
- Cook until golden brown remove from the heat and shape immediately
I am away for the long weekend. I will be back at work on the 4th of April and will start replying to blog comments then.