Her blog was voted the top baking blog of 2021 and 2020 by Vuelio, her first published book reached No.

Mini eggs are my absolute favourite and I’ve made these cookie bars 3 times in the last couple of months! Hi Jane, is there any chance you would know how I would adjust the measurements for each ingredient if I was using a 10 inch round tin please? Could these be made in the hotter oven, and if so how long would you recommend baking for, or would they go dry/lose their gooeyness? I ran out of light brown sugar half way through making though so had to use half dark brown muscavado as it’s all I had.

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If you would like cup measurements, I would advise looking at a blog that uses them, or invest in digital scales so you can easily convert! You could use caramel eggs, but they might need 5 minutes longer in the oven if they ooze everywhere. Sugar, cocoa butter, whole milk powder, cocoa mass, emulsifiers: soya and sunflower lecithin, natural vanilla flavouring, whey powder ( milk); butteroil ( milk); colours: beetroot red, curcumin, copper complexes of chlorophyllins, iron oxides, beta carotene, sulphate ammonia caramel, titanium dioxide. although still seem fairly gooey whilst warm but they had jist over 25mins in the oven (as I wasn’t sure) in a 10in tin as I don’t have 9 so didn’t want to leave them much longer and risk burning! Now available in a 110g bar, this delicious combination of Mini eggs and Cadbury Dairy milk chocolate makes a special Easter treat!I love using your recipes Jane, they always turn out perfect even for a novice baker and her daughter. It turned out great and I love all your recipes, but I was just wondering if you could help me with what it should be the texture more like cookie or cakey or somewhere between the 2. I’m going to make these next week… Could I make the dough on a Friday evening, press it into the tin, cover and chill overnight and then bake it Saturday morning about 10am?