First, cream butter with eggs, mix flour with sugar, salt and vanilla with the butter mixture.
Gradually add water until the dough has the consistency of a thick pancake batter.
Let the dough swell for 24 hours. If the dough is too thick the next day, add a little more water.
Heat an ice cream cake iron. Pour in 2 tablespoons of dough and bake until golden brown.
Turn into sticks while still warm and let cool.
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