Method:

1. For the cookies, combine the flours, sugars and malt in a bowl then stir to distribute all the ingredients. Add the butter and egg then mix well to combine. Chill for 20 minutes to firm up slightly.
2. Preheat the oven to 180 conventional (160 fan forced) and line two baking trays with baking paper. Using 1 tbsp mixture roll into balls and spread across the trays, making sure there is a gap between each cookie. Bake for 10-12 minutes, swapping the trays half way, until golden. Cool.
3. For the crumb, combine all the ingredients and crumble onto a baking tray lined with baking paper. Bake for 10 minutes then cool and crumble.
4. Drizzle each cookie with melted chocolate then scatter with cookie crumb and some salt flakes. Allow to set. Serve sandwiched between ice cream to make ice cream sandwiches.

Our friends at Wine Selectors suggest pairing this dish with a Liqueur Topaque.