Waffle cones (for your ice cream, and other)

 This recipe comes with the waffle iron. Still practicing with these ones. 

• Zabaglione up two eggs and 1/2 cup caster sugar

Add 

• 1/4 cup milk (scant),
• vanilla 
• 1/4 cup melted butter 
• 1/2 cup plain flour 
• 1/4 tp salt 

Then put 2tbsp of mix in middle of pray-greased iron and cook. Roll around the mould immediately upon turfing. 

Now when we say 'cook' it's quite tricky. We found: 

• The above mix might be a bit runny, try making it a bit drier. 
• The waffles don't cook evenly, try moving them about and turning them over half way. 
• If you squish it together instantly the mix pours out of the sides and they become too thin. Try cooking it for a few seconds as is, then gently lowering the top, then squish. Then flip. 
• Once you open it, they tend to shift so you have to be pretty confident that they're nearly ready before you peek. On the other hand you don't want them to burn. 
• It's a good trick to have a 'roller' and a 'cooker' because they harden up so quickly it's hard to put the iron down in time before sorting them out on the mould.
• This amount of mix makes a LOT of thin waffles, but perhaps if it were thicker there might be closer to 10 than 15.