Step 1

Preheat oven to 180C. Line 3 baking trays with baking paper. Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the egg and beat just until combined. Stir in the flour until well combined.

Step 2

Roll 3 teaspoons of the dough on a lightly floured surface into a 20cm-long log. Transfer to 1 prepared tray. Repeat with the remaining dough.

Step 3

Bake 2 trays, swapping halfway through cooking, for 10-12 minutes or until pale golden. Cool completely on the trays. Repeat with remaining tray.

Step 4

Dip half of 1 wand into the milk chocolate, allowing excess to drip off. Hold over a large plate and sprinkle with yellow sprinkles. Transfer to a lined tray. Repeat with half the remaining wands. Set aside for 30 minutes or until set.

Step 5

Repeat with the remaining wands, white chocolate and hundreds and thousands.