This is a european recipe, I believe french, that is very common in Spain to accommpany a cup of coffee
60 gr (1/4 cup and a teaspoon) softened margarine
60 gr (1/4 and a tablespoon) brown sugar
2 egg whtes
60gr (1/2 cup) wholemeal flour
1 tablespoon cinnamon
½ lemon’s peel grated
75 gr of chocolate for cooking
Mix the margarine and sugar until fluffy. Add the egg whites and mix well. Add the cinnamon, lemon and flour (do not pour all the flour at once for avoiding overdosing) and mix until smooth. Reserve for an hour. Preheat the oven at 200 ºC and line a baking sheet with parchment or sillicon paper. Pour the mix making sitcks of 6x2 or 4x2 cm. Bake for 7-8 minutes or until the rivets are golden. Retire and left cooling in a rack or a parchment paper. Melt the chocolate in a tall and very thin vase, coat the tongues in the chocolate and left cooling in a parchment sheet or similar in the fridge. I keep them at the fridge in a tin to avoid the chocolate melts.
Vanilla powder, grated orange peel, matcha tea (see Chocolate&Zucchini), powdered sugar to coat the chocolate...
Use white chocolate for coating them.