Honey Wafer Ice Cream Cones
Ingredients:
75g butter chopped
70g rapadura (or slightly less brown sugar)
90g honey
90g plain flour (the original recipe called for 60g but I needed more to thicken the mix)
1 tsp ground cinnamon
Method:
Preheat oven to 180/160 fan forced. Line two baking trays with baking paper.
Place butter, rapadura and honey in TM bowl and heat for 5 minutes at 100 degrees, speed 2-3.
Add flour and cinnamon and stir for 20 seconds on speed 3 or until well combined (you may need to scrape down the sides and mix again).
Leave to cool.
When the mixture has cooled and thickened, shape level tablespoons of the mixture into balls and place on the baking trays (the mixture will still be quite soft). Space the balls well apart on the trays. I just put two on each tray and baked them in three batches (reusing the same baking paper).
Using oiled fingers, flatten the balls out into circles - mine were quite thin and about 7-10cm diameter.
Bake each batch for 7-8 minutes or until the wafers are browned around the edges (watch them carefully as they are very sweet and will burn easily).
Cool on trays for 1-2 minutes. When they are cool enough to touch, work quickly to shape them into cones. I did this free form today just using my hands, but next time I will make some cones using sturdy cardboard to wrap wafers around for a couple of seconds until they harden.
Place the cones seam side down on a wire rack to cool completely.
Store in an airtight container for up to 3 days.
Enjoy!
Notes:
If you have a large oven and are planning to bake the cones in one batch you may need to find a helper to assist with shaping the cones. I managed to shape four cones quite easily each time, but any more would have been a challenge as the mixture hardens quite quickly.
These cones are perfect for serving with the 40 second ice cream (recipe here on forum).
I converted this recipe from a recipe+ magazine.
