• 175 g (6 oz/1½ sticks) butter at room temperature
• 200 g (7 oz/1⅛ cups) caster (superfine) sugar
• 1 egg
• 100 g (approx. 4 oz/⅔ cup) wholemeal (whole-wheat) flour
• 2 tsp vanilla sugar
• 100 g (4 oz/¾ cup) toasted walnuts or pecan nuts, ground
• ½ tsp baking powder
• pinch of salt
• ½ tsp cinnamon
• 250 g (8 oz/2 cups) oatmeal
• approx. 200 g (7 oz) chocolate, grated or chopped into small chunks

Preheat the oven to 180°C (350°F/Gas 4).

Beat the butter and the sugar until creamy, stir in the egg. Combine all dry ingredients and half the grated chocolate and stir everything in the mixing bowl into a nice dough. Grease a baking tray or line it with baking paper. With clean hands, roll the dough into balls the size of a walnut and arrange on the baking tray, not too close to each other.

Bake in the oven until golden brown in 12–15 minutes.

Leave to fully cool.

Melt the remaining chocolate over a bain-marie. Leave to slightly cool and pour into a piping bag. Pipe thin trickles of chocolate onto the biscuits. If you don’t own a piping bag, you can use a spoon. Leave to dry again and serve!