Heat the oven to 160°C. Line a 20cm x 30cm baking tin with baking paper.

Tip the butter into a bowl and add the both sugars. Beat together, using either an electric whisk, handheld whisk or spoon, until light and creamy. It should have doubled in volume.

Add the egg yolk and whisk it in, then use a sieve to sift in the flour. Add a pinch of table salt and use a wooden spoon to bring the dough together.

Roughly chop the Mini Eggs and stir about 200g of them through the dough. It will be pretty crumbly, don't panic!

Tip the shortbread mixture into the baking tin and press it down until compact with no gaps. Sprinkle over the remaining Mini Eggs and press them in slightly. Bake for 20-25 mins, until lightly golden then take out of the oven. Using a sharp knife, score the shortbread about halfway through, into 16 fingers. This will make them easier to cut once they are cool.

Once cooled, cut the shortbread fingers and enjoy with a cuppa.