Heat the oven to 160C fan/gas 4 and line two baking trays with parchment paper.

Add the butter, sugar and honey to a small saucepan, place over a low heat and cook until just melted and smooth. Pour into a small bowl along with the oats, almonds and salt and mix to form a batter.

Spoon eight small dollops of the batter onto the prepared baking trays, setting them well apart to account for spreading.

Bake for 8-10 min, or until the cookies are a deep golden brown and no longer look wet. If you want them to look perfectly round, you can use a larger round cookie cutter to scoot them back into shape, doing so immediately after the cookies come out of the oven, before they have a chance to set. Allow the cookies to cool fully before handling.

To assemble, spoon the chocolate on the base of half of the cookies, spreading to cover most of the surface, then sandwich together with a second cookie. These need serving on the same day that they are baked.

Before you make the cookie dough, prepare the filling. Scoop 6 tablespoons of the chocolate spread onto a plate lined with parchment paper. Pop the plate in the freezer for at least an hour before using.

For the cookie dough, melt the butter in a saucepan set over a medium heat or in a heatproof bowl in a microwave. Add the sugar to a mixing bowl and pour over the melted butter, then set aside to cool slightly. Add the egg yolk, milk and vanilla and mix until a smooth, uniform batter has formed. Add the flour, baking powder, bicarbonate of soda and fine salt and mix until fully combined. Refrigerate the cookie dough for 30 min.

Heat the oven to 160C fan/gas 4 and line a baking tray with parchment paper.

Divide the cookie dough into six equal pieces and roll each one into a ball. Flatten each ball into a disc and place a frozen piece of chocolate spread in the middle, folding over the cookie dough to seal in the filling and then rolling the dough back into a neat ball. Place the finished cookie-dough balls on the prepared baking tray and sprinkle with a little flaked sea salt.

Bake for 14-15 min, rotating halfway through baking, until the cookies are golden around the edges but still a little pale in the centre.

Remove from the oven and allow to cool on the tray for 10 min before carefully transferring to a wire rack to cool completely. If stored in a sealed container, these cookies will keep for up to four days.

Heat the oven to 160C fan/gas 4 and line a baking tray with parchment paper.

In a mixing bowl, beat together the butter and sugar until light and fluffy, about 5 min. Add the milk and vanilla and beat briefly until fully combined.

In a separate bowl, whisk together the cocoa powder, oat flour, bicarbonate of soda and salt. Add the flour mixture to the butter mixture and mix until a uniform cookie dough has formed. Add the chopped chocolate and mix briefly until evenly distributed.

Divide the dough into six equal pieces, then roll each one into a ball. Place the cookies on the prepared baking tray, setting them well apart to account for spreading.

Bake for 15-16 min until spread and lightly cracked. The cookies will be soft but will set further as they cool. If stored in a sealed container, they will keep for two to three days.