Summary

Ingredients

• 150 g rock suar (crumbs)
• 175 g butter, or mararine
• 150 ml water
• 250 g flour
• 1 egg (s)
• some cinnamon powder
• some vanilla, or butter vanilla flavor

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Instructions

1. Heat the rock candy with the water in a saucepan until it has dissolved. Melt the butter or margarine in it. Then let the mixture cool down. After cooling, mix with the flour and egg and add the cinnamon and vanilla as desired. The dough should be quite runny, ideally so that it draws on the surface.
2. A croissant iron is required for baking. Then fill each of these with a small ladle of dough and bake to the desired degree of browning. Roll the croissants immediately (!) this works best with thin cotton gloves as the ice cream cones are very hot.
3. Whipped cream goes well with it or can be used as ice cream cones.