You can customise your ice cream cone by swapping out the sorghum flour for another wholegrain flour of your choice. Try teff flour, buckwheat or oat flour.
• Do rest the batter. You can even make the batter up to 1 day in advance and keep in the fridge until ready to use.
• For uniform cones draw two 12cm circle on the greaseproof paper so you can make sure you are spreading your batter out to exactly the right size.
• Don’t overbake the cones, if they are overbaked they will crisp to much which will make them difficult to mould.
• Work as quickly as you can whilst shaping your cones. The more you do the faster you become. It’s all about practice.
• I tried using everyday kitchen utensils to mould the cones but had little success. I do recommend buying at least the cone mould which was under £10. The cone holder means that you don’t have to hold the cone in place whilst it is cooling. If you plan on making ice cream cones regularly then the right equipment is essential.