1. Cream the butter with both sugars using a fork. Add in the egg and vanilla and beat into the creamed mix.

2. Place 1 bag of mini eggs (save the half bag until later) into a clear food bag and bash with a rolling pin. One hit to each egg should break it enough, you want chunky pieces not tiny bits (this is why we used a clear bag, you could do it in the packet but you won't easily be able to see if you have hit them all efficiently)

3. Sift in the flour and salt and then add in the mini egg pieces. Mix together to make a dough, if doesn't stick together and feels dry add 1tsp of water until all sticks together.

4. Grease and line a baking tray or two. On a floured surface or between two pieces of cling film roll the biscuit dough out until about 1cm thick or a little less. Cut out biscuits with a cookie cutter around 3in wide (they will spread slightly in the oven) and place on the baking trays.

5. Place in an oven heated to gas mark 5 for 12-15 mins until nicely browned.

6. Remove from the oven, lightly bash the remaining mini eggs and press onto the top of the warm biscuits so it melts the chocolate. We don't put these on before baking as the colour will leach out. Leave to go cold and tuck in!

NB: You don't have to just make this for Easter you could swap mini eggs out for chocolate chips or m&m's