James Tanner make delicious Easter cake pops and hot cross cookies on Lorraine.

The ingredients for the hot cross cookies:

150g unsalted butter, plus extra for greasing, 50g caster sugar, 50g soft brown sugar, 1 free-range egg, ½ tsp vanilla extract, 200g plain flour, 1 tsp baking powder, 170g small broken-up Easter egg chocolate pieces, 20g chopped hazelnuts and 100g white chocolate buttons or broken white chocolate Easter egg pieces.