Directions: |
Directions:Put baker on to heat up. Set out ice cream scoop, cones, hard plastic utensil for lifting off the grill cutting board , serrated knife and cotton gloves.
Melt butter and set aside to cool to room temperature.
Beat eggs with hand whip. Add sugar and stir. Add cooled butter, vanilla and cardamom seed.
Sift flour and cornstarch together and add to egg mixture. Batter will have a dough-like consistency- thick but pourable.
Put on gloves. Fill scoop with about 1 tbsp. of batter. Place on grill. When steam stops or when light indicates, lift lid. The flat cookie should be lightly golden. Use the utensil to lift the edge then use your gloved hands to place the cookie on a flat surface. Place a cone on the cookie and roll it up. You need to work quite quickly so the cookie does not become firm before you roll it.
Place more batter on grill. Close lid.
Remove the cone (s) from the rolled cookies, placing them one inside the other in an air tight storage container.
Repeat the procedure- when steam stops - about 45 sec- remove flat cookie, roll and repeat....
Makes 24-30 cones. |
Personal
Notes: |
Personal
Notes: Grandma Betts made these for our wedding- 150 all cooked individually on a cast iron grill. Today, we use an electric grill and gloved hands making the procedure quite easy. The " Relax, but roll, roll , roll!"
We like to serve the cones with rum soufflé or chocolate mouse.
I have adapted the recipe for us non-gluten souls. Others hardly notice but most certainly enjoy the treat.
*requires: Krum kaka iron
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