James Tanner Easter cake pops and hot cross cookies recipe on Lorraine

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.