1/2 cup Chelsea Caster Sugar
2 eggs
1/2 cup milk
1 tsp vanilla essence
1 cup flour
60g melted butter 

Preheat oven to 165 degrees and line two trays with baking paper.
Whisk together all the ingredients until smooth.  Rest batter for 10 minutes.
Spoon 1 Tbsp mixture onto a tray and form into a 10-12cm disc using the back of a spoon.
Repeat, making two discs per tray, leaving room for spreading.
Bake for 5-8 minutes until golden.
Repeat until mixture is used up.
Take out of oven and quickly pinch one side of each disc into a point and roll into a cone, then place on top of a bottle or glass to hold its shape while cooling.