Sugar Ice cream Cone
WHAT YOU WILL NEED:
for 8-10 cones
- 60g coconut oil (neutral coconut oil also work)
- 60g olive oil
- 90g aquafaba
- 1 tbsp flax seeds
- 110g sugar
- Pinch of vanilla powder or extract
- 150g flour
- Pinch of salt
HOW TO:
- Melt the coconut oil and mix with the rest of the ingredients using a whisker;
- Transfer to small container and let it rest in the fridge overnight;
- Spread the dough in circles with a small spatula over a non stick baking paper and bake it at 190°C for about 15-20 minutes until golden edges. The dough will still be solft when warm;
- Use a cone mold and protecting your fingers with a paper roll the dough around the cone mold;
- Transfer the cone to a cold surface and let it cool down until firm and crunchy, for about 30 minutes;
- Store in airtight container for about 3 months and use to serve your ice creams!