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Combine butter, sugar, flour and vanilla, beat well to form a smooth batter. Whip egg whites until stiff, carefully fold into batter. Place 2 heaped teaspoonsful of mixture on to greased tray, spread mixture into a thin 10cm circle.
Bake 220°C for 4-5 minutes, until edges become light golden brown.
Note: cook only 2 circles at a time as they cool quickly, and when cool are difficult to roll. If difficulty is experienced when rolling cones, replace in oven for a few seconds. Lift from side with spatula and QUICKLY roll into a cone shape, stand in the top of a milk bottle for a few seconds to allow cones to crispen. Repeat until all mixture is used.
Combine whipped cream and pineapple, pipe into cold cones just before serving.
Cones will stand for 1-1½ hours filled. Store unfilled cones in airtight container – will keep for a few weeks.
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