Ice Cream Cones Recipe
Ingredients
2 cups whole wheat pastry flour
1/4 teaspoon sea salt
1/4 cup unrefined corn germ oil
Water
Unrefined safflower oil for deep frying
Small metal cornucopia molds
Directions
Combine the flour and the salt.
Add the oil and mix thoroughly.
Add enough water to make the dough ear lobe consistency.
Form the dough into small balls and roll thin.
Shape the dough around the cornucopia molds, wetting edges to seal.
Trim any excess at the top of the mold.
Heat the oil to 350 Degree and set the dough and mold in the oil.
Fry until golden.
Cone and mold will separate while cooking in the oil.
Remove from the oil.
Drain.
Add the oil and mix thoroughly.
Add enough water to make the dough ear lobe consistency.
Form the dough into small balls and roll thin.
Shape the dough around the cornucopia molds, wetting edges to seal.
Trim any excess at the top of the mold.
Heat the oil to 350 Degree and set the dough and mold in the oil.
Fry until golden.
Cone and mold will separate while cooking in the oil.
Remove from the oil.
Drain.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
