Easter mini egg traybake

Preheat the oven to 180ºC, gas mark 4, then grease and line a 23cm square baking tin with baking parchment. Roast the hazelnuts for 8-10 minutes until golden. Allow them to cool then very roughly chop. Meanwhile, leave ⅓ of the mini eggs whole for the topping and roughly chop the rest (or put in a food bag and bash with a rolling pin to roughly crush).

In a large mixing bowl, whisk together the butter and sugar. Whisk in the eggs one at a time, then whisk in the flour and salt until combined. Stir through the nuts, cranberries and chopped (or crushed) mini eggs.

Pour the mixture into the tin and level out, then scatter over the reserved mini eggs. Bake for 25 minutes until golden at the edges. Allow the cake to cool to room temperature in the tin, then cut into 16 squares. For a chewier texture, try it chilled – the traybake will keep in the fridge for up to five days.