These biscuits are simply irresistible eaten while still warm, when the chocolate chunks are soft and melting. Macadamia nuts add a crunchy texture, but can be omitted if you prefer. Like the chocolate, the nuts should be in large pieces.
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120 g reduced-salt margarine
55 g firmly packed brown sugar
1/2 teaspoon vanilla essence
1 egg, beaten
85 g white self-raising flour
65 g wholemeal plain flour
3 tablespoons cocoa powder
1/4 teaspoon baking powder
120 g good-quality dark chocolate (at least 70% cocoa solids), roughly chopped
Preheat the oven to 190ºC. Line 2 baking trays with baking paper. Place the margarine, sugar and vanilla essence in a large bowl and beat with an electric mixer until light and fluffy. Add the egg and beat well.
Sift the self-raising and plain flours, cocoa powder and baking powder over the creamed mixture, tipping in any bran left in the sieve, and stir to combine thoroughly. Add the chocolate, nuts and milk, and mix together.
Place tablespoonfuls of the mixture on the baking trays, arranging them well apart so they have space to spread during baking. Flatten slightly with the back of a fork, then bake for about 15 minutes or until soft and springy.
Leave the biscuits to cool slightly on the baking trays, then transfer to a wire rack. Serve them while still slightly warm or leave until cold. They can be kept in an airtight container for up to 5 days.