James Tanner served up Easter egg cookies on today’s episode of Lorraine.

The ingredients are: 150g unsalted butter, softened, 50g caster sugar, 50g soft brown sugar, 1 egg, ½ tsp vanilla extract, 200g plain flour, 1 tsp baking powder, 150g small smashed up easter egg chocolate pieces or broken up mini eggs and 20g chopped hazelnuts (optional).

To decorate: 100g white chocolate buttons or broken white chocolate easter egg.