Operation Manual

dough in the preheated crispy cone maker.

Granny Lotte’s ice-cream cone

250 g our, 65 g butter, 250 g sugar, 2 eggs, 375

ml water, 2 packs vanilla sugar, cinnamon or rum

according to taste.

Mix all the ingredients together well. The dough

should slide off the spoon easily. Then place the

dough in the preheated crispy cone maker.

Granny Frida’s rock sugar ice-cream cone

500 g our, 3 eggs, 250 g rock sugar, 250 g but-

ter, 3 tbsp sugar,

Dissolve the rock sugar in 1/2 litre boiling water

and allow to cool. Beat the butter until creamy,

add the eggs and sugar. Then mix in the our

and sugar water alternating.

Place the dough in the crispy cone maker a tab-

lespoon at a time, bake it until it is golden brown

and roll it immediately into a cone.

Aunt Fiene’s ice-cream cone

250 g sugar, 200 g butter, 2 eggs, 1 pinch salt,

cinnamon, 250 our

Bring the sugar to the boil in 1/4 litre water, re-

move from the heat and let the butter melt in the

solution. When the mass has cooled down, add

the our, eggs and spices. The dough should be

a thick liquid.

Aunt Annette’s ice-cream cone

500 g our, 375 g sugar, 200 g butter, 1 egg, 1

pinch of baking powder,

Choose between vanilla, cinnamon or rum and

add for avour.

Bring the sugar to a boil in 1/2 litre water, remove

from the heat and let the butter melt in the solu-

tion. When the mass has cooled down, add the

our, eggs, baking powder and spices.

Graef wishes you lots of baking fun and bon ap-

petit!