Cones
- Oven
- 225 °C225 °C (425 °F)
Ingredients
- 100 g butter, softened3½ oz butter, softened
- 100 g icing sugar (powdered sugar)3½ oz icing sugar (powdered sugar)
- 100 g plain flour3½ oz plain flour
- 2 egg whites
Method
- Heat the oven to 225°C and line a baking sheet with baking paper.Heat the oven to 425 °F and line a baking sheet with baking paper.
- Beat the butter and icing sugar until light and fluffy.
- Whisk the egg whites until stiff and fold them in gently.
- Sift the flour over and fold it in gently.
- Spread the batter thinly into circles about 12 cm across on the baking paper. Bake only a few at a time.Spread the batter thinly into circles about 5 in across on the baking paper. Bake only a few at a time.
- Bake at 225°C for about 4–5 minutes, until golden at the edges.Bake at 425 °F for about 4–5 minutes, until golden at the edges.
- While still hot, immediately drape each one over the base of an upturned glass so it sets into a cup.
As she wrote it
Kramarhús.
100 gr. smjör - 100 gr. flórsykur
100 gr. hveiti - 2 eggjahvítur
Smjör + sykur hrært létt og ljóst
og stífþ. hvítur bl. varl. í.
Hveiti sáldrað yfir og bl. varl.
saman við. (ca. 12 cm. kökur)
225°c í ca. 4-5 min. leggja
strax yfir botn á glasi þá
myndast skálar