Ginger 'Nut' Cookies

1: Beat the butter and sugars together until smooth and creamy using a hand-held electric whisk or a free-standing mixer.

2: Make a replacement egg by mixing the apple sauce and bicarbonate of soda in a small bowl until frothy.

3: Stir the frothy mix into the creamed mixture, along with the vanilla extract.

4: Add cornflour, baking powder, ground ginger, and salt into the plain flour and sift over the mixture.

5: Mix together to form a soft dough.

6: Chop the ginger nut biscuits and chocolate into pieces, saving 6 chunks of chocolate for later.

7: Mix the remaining biscuits, chocolate, and peanuts into the dough until evenly distributed.

8: Weigh out the dough into 6 cookie balls and flatten each.

9: Add a spoonful of peanut butter and a chunk of chocolate into the center of each dough ball, then fold the edges around to conceal it.

10: Place a piece of the saved biscuit on top of each cookie.

11: Freeze the cookies for a few hours or overnight before baking.

12: Preheat the oven to 180C/160Fan.

13: Bake the cookie dough balls on a lined tray for about 15-20 minutes until golden brown.

14: Allow to cool and firm up on the trays before enjoying.