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Mix everything, apart from the chocolate, in a pan and then gently warm it all together until everything is combined and consistent.
Spoon the mix onto a lined baking sheet, about 25g a ball - but you can change this without any consequence.
Bake at 170C (370°f/gas 3), for twelve minutes.
Take out and leave to cool.
Meanwhile, melt two thirds of the chocolate in a heatproof bowl over a pan of barely simmering water. Once everything has melted, remove the bowl from the heat, add the remaining chocolate and let the residual heat melt the fresh chocolate.
Once everything has melted again, return the bowl to the pan and heat gently until it’s nice and smooth - this double melting will ‘temper’ the chocolate and make it snap when you bite into it. You can of course omit this step, and just have softer chocolate.
Drizzle the chocolate over the cooled biscuits and leave somewhere to cool completely before serving.