Light and crispy wafer cookies made with a homemade buttercream with dulce de leche.
With a mixer fitted with beater blades, mix 1 3/4 cups all-purpose flour and 1 cup water until thick dough forms. Gradually add the remaining water until you get a thin but smooth batter.
Add 1/2 cups vegetable oil, 1/2-3/4 cups granultaed sugar, 1/4 cups heavy cream and mix until combined.
Bake the waffle cones according to your waffle cone maker instructions, by pouring about 2 tablespoons of dough in the middle (the smaller they are, the easier it is to fill them all the way in the middle).
Add the cooked condensed milk in 3 additions.
For best results serve the same day, or store unfilled in an airtight bag.
Can also be filled & frozen for up to 1 month.
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