Peanut Butter Cookie Ice-Cream Sandwiches

Step 1: Preheat oven to 175C and line two oven trays with baking paper.

Step 2: To make cookies, put flour, oats, baking powder and bicarbonate of soda into a food processor and process until fine crumbs form and set aside.

Step 3: Combine milk and yoghurt in a medium bowl and set aside.

Step 4: Put peanut butter, butter sugar and salt in the bowl of an electric mixer and beat on high, using paddle attachment, for 5 minutes or until light and creamy and then add eggs, one at a time, beating well after each one..

Step 5: Add 1/2 of the crumb mixture and beat on low until combined and then gradually pour in milk mixture, beating until combined and then add remaining crumb mixture and beat until combined and spoon batter into a piping bag fitted with a large plain nozzle.

Step 6: Pipe dollops of batter, the size of a 50C piece and 2cm thick on prepared trays, leaving a 5cm space between each to allow for spreading during cooking.

Step 7: Scatter with peanuts and bake for 13 minutes or until lightly golden and remove and carefully put cookies on wire racks to cool completely.

Step 8: Line trays again and repeat with remaining batter and peanuts.

Step 9: To assemble, put a small scoop of ice-cream on flat side of one cookie and top with flat side of a second cookie.

Step 10: Carefully push cookies together until ice-cream spreads to edge and transfer to another oven tray and repeat with remaining cookies.

Step 11: Put tray in freezer for 20 minutes or until ice-cream is firm.

Step 12: Meanwhile, put chocolate in a large heatproof bowl over a saucepan of simmering water and stir occasionally until chocolate has melted and remove from heat and set aside for 5 minutes to cool slightly.

Step 13: Remove cookies from freezer and roll sides in peanut to coat exposed ice-cream and then dip cookie in chocolate and sprinkle with salt.