Makes: 14 Prep: 15 mins Cook: 8 mins Cost per serving: 32p
1 Preheat oven to 180C/gas 4. Beat 75g unsalted butter with 60g light soft brown sugar and 60g caster sugar until light and fluffy. Add 1 egg and ½tsp vanilla and beat to combine. 2 Sift in 150g self-raising flour and ¼tsp salt, and mix to form a stiff dough. Add 50g chopped dark chocolate and shape into 14 balls. Spread apart on a lined baking tray and bake in oven for 4 mins. 3 Place a halved mini Creme Egg, yolk-sideup on top of each parbaked cookie and return to the oven for 4 more mins. Take out of oven and cool. 4 For the icing, divide 25g icing sugar between two bowls and add a little water at a time to each until you have a thick but drizzling consistency. Keep one bowl of icing plain and add a little orange gel food colouring to the other until brightly coloured. 5 Drizzle some of each icing over the cooled cookies to decorate.