About this recipe:These French cookies are easy to make and look beautiful when you shape them. Experiment with rolling or twirling them while still warm. Serve with ice cream and caramel sauce for a quick, yet fancy dessert. Be sure to leave plenty of space between them when you are placing them on the baking tray to cook. Otherwise, they run into each other.
Use an electric beater to mix the butter and sugar together. Add the egg whites, beating in one at a time. Add coffee essence.
Lower the speed and add the flour and cocoa. Stir gently to combine, then refrigerate for at least 30 minutes to an hour.
Preheat oven to 180 C / Gas mark 4. Line 2 baking trays with greaseproof paper. Drop teaspoons of the biscuit batter on the trays about 10cm apart.
Bake for 6 to 8 minutes or until slightly crisp around the edges. While they are still warm, place them (one at a time) either over a glass to make them curved, or in the hollows of an empty egg carton to create little baskets, or around a wooden spoon handle to make them cigar shaped. Allow to sit a few minutes to harden.