Tulip Cones
- 1/2 cup flour
- 1/4 cup confectioners sugar
- 4 Tbs. ( 1/2 stick) vegan margarine, melted
- 2 Tbs. plain soymilk, plus more if needed
- 18 tsp. vanilla extract
- Sift together flour and confectioners sugar in bowl.
- Stir in margarine, then add soymilk and vanilla.
- Add 2 to 3 Tbs.
- more soymilk if mixture is too thick.
- Cover, and refrigerate overnight.
- Preheat oven to 350F.
- Line baking sheet with silicone baking mat.
- Set out 3 cereal bowls or 3 3/4-cup ramekins.
- Dollop 2 Tbs.
- batter on baking mat, and spread into 6-inch circle with back of spoon or small spatula (batter should be about 1/8-inch thick).
- Make 2 more batter circles on baking mat.
- Bake 10 to 12 minutes, or until circles are evenly browned.
- Cool circles 30 seconds to 1 minute, or until disks are firm enough to lift off mat, but still pliable.
- Lift first circle from mat, and press into bowl or ramekin so that it forms cup.
- Repeat with remaining disks.
- If disks become too hard to bend, place in oven 1 to 2 minutes to soften.
- When cones are firm and crunchy, transfer to wire rack to cool completely.
- Repeat with remaining batter.
flour, confectioners sugar, margarine, soymilk, vanilla
Taken from www.vegetariantimes.com/recipe/tulip-cones/ (may not work)