From: Linda McCartney`s Home Cooking, p. 157
Great balance between the chocolate and the crunchy nut pieces. I like using dark chocolate, but my children prefer milk chocolate.
The biscuits keep well in an airtight container for two or three weeks (if they are not discovered and eaten before 😉
Gluten-free: When using self-raising gluten-free flour mix (same amount as in the recipe), the biscuits are very short and crumbly but taste great. Using a large egg or two small eggs will improve the consistency.
Vegan: Substitute the butter for margarine, and use 1 tablespoon of flaxmeal and 3 tablespoons of water OR 3 tablespoons of soya yogurt instead of the egg. You should also use vegan chocolate.