Oven:Beat together the butter and sugar until light and creamy then beat in the egg whites and stir in the vanilla essence.
Stir in the flour a little at a time until completely incorporated.
Grease and flour 2 baking sheets and mark about 6 x 10cm circles in the flour on each sheet.
On one baking sheet drop the mixture into the marked circles 2 teaspoons at a time and spread it evenly to fill the shape.
Bake this first batch in a preheated oven ( 220c/425f/gas7) for 4 minutes.
As soon as you take the biscuits from the oven lift them one at a time from the baking sheet and shape them quickly into cones.
To do this hold each biscuit in the palm of one hand and with the other wrap 2 sides of the circle to overlap.
Cook and shape the remaining mixture similarly the biscuits can be stored in an airtight tin for up to 2 days.
Makes about 12 cones
Preparation Time: 15 minutes
Cooking Time: 8 minutes (in 2 batches)