-
1
Preheat oven to 350 deg.
-
2
Line two large baking sheets with parchment paper and grease the paper OR use Silpat sheets.
-
3
In a bowl, lightly beat together the egg whites and sugar until the whites are broken up.
-
4
Add the melted butter, flour, cocoa powder and cream to the egg whites, and beat with a wooden spoon until smooth.
-
5
Place 2 teaspoons of the mixture to one side of a baking sheet and spread the mixture into an oval shape, about 6 inches long.
-
6
Spoon more mixture onto the other side of the baking sheet and shape in the same way.
-
7
Bake for 7-8 minutes until the edges begin to darken.
-
8
Meanwhile, prepare two more cookies on the second baking sheet so you can put them in the oven while shaping the first batch into wands.
-
9
Leave the baked cookies on the paper for 30 seconds, then carefully lift one off and wrap it gently (not tightly) around the handle of a slender wooden spoon.
-
10
As soon as it starts to hold its shape ease it off the spoon and shape the second cookie in the same way.
-
11
Work quickly!
-
12
Continue baking and shaping the cookies in this way until all the mixture has been used up.
-
13
Put the chocolate chips in a heatproof bowl over a pan of gently simmering water, stirring until melted.
-
14
Keep melty.
-
15
Dip the ends of the cookies in the chocolate, turning them until the ends are thickly coated.
-
16
Sprinkle the coated ends with sprinkles or sugar OR pour some decorations into a shallow bowl and dip the ends in the sprinkles.
-
17
Place cookies on a sheet of parchment paper; leave for about 1 hour until chocolate has set.
