1. Add the butter, sugar, and vanilla extract to a large bowl and mix on high until light and fluffy. Mix both types of flour, cocoa powder, and salt, and sift it into the bowl – mix until just combined. The dough will be quite soft and sticky. Divide the dough into two equal portions. Add the coarsely chopped walnuts and caramel toffee to one portion and the chopped ginger and chocolate to the second portion – fold in. Shape each dough portion into a 20 cm long log and then wrap in plastic wrap. Place the logs in the fridge for at least 2 hours or overnight.

2. Place the finely chopped walnuts on a board or plate and spread evenly. Roll the dough log with the chopped walnuts and caramel toffee in the chopped nuts to coat the log completely with it. Wrap again in plastic wrap and place it in the fridge, so the dough does not get warm.

3. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Unwrap the log with the walnuts and cut it into 1 cm thick slices using a very sharp knife (or a serrated knife). Place the cookies on the prepared baking sheet with some space in between and sprinkle them with some flaky sea salt. If the cookies are a little squashed, press them into a round shape again. Bake the cookies for about 16-17 minutes. Take the cookies out of the oven and let them cool down for a moment on the baking sheet. Transfer to a wire rack and let cool down completely. Repeat the process with the second log (the one with the ginger). Store the cooled cookies in a cookie tin box in a cool place.