Preheat your oven to 180ºC (or 160ºC for fan ovens) and line an 8"/20cm round tin with parchment paper.

In a large bowl, gently melt 115g unsalted butter. Add white granulated sugar and light brown soft sugar, whisking for about 2 minutes until smooth and creamy.

Whisk in the medium/large egg and 1 tsp vanilla extract until fully blended, creating a rich, velvety texture.

Carefully fold in plain flour, bicarbonate of soda, sea salt, and cornflour with a spatula until a smooth dough forms.

Gently stir in the milk chocolate chips and 200g of Easter chocolates until evenly distributed.

Transfer the dough into the prepared tin and press it evenly across the bottom, ensuring it’s flat for even baking.

Bake for 25-27 minutes, or until the top looks dry and set without any wobble.

Allow the cake to cool in the tin for 30 minutes before gently transferring it to a wire rack to cool completely.

For the buttercream, beat 75g room temperature butter in a bowl for 2 minutes until fluffy and light.

Gradually add icing sugar and 0.5 tsp vanilla extract, beating until it turns pale and whipped to a creamy consistency.

Once the cookie cake is fully cooled, pipe a lovely border around the edge using a star tip.

Finish by decorating with the remaining Easter chocolates and sprinkles, creating a festive masterpiece.