What do you do when you are heartbroken? You smash up the chocolate from the easter egg you planned to give to your ex partner, and you make cookies.

I must admit, I knicked Eve’s white chocolate and cranberry cookies recipe she created for Sainsbury’s magazine, tweaking it slightly. She tells me that the batch serves 12, and the cookies keep for 3-4 days in an airtight container. Uncooked cookie dough (shaped into balls) can be frozen for up to one month, to be defrosted before baking.

Ingredients:

135g unsalted butter
½ tsp vanilla extract
75g caster sugar
75g light brown soft sugar
1 large egg, beaten
190g plain flour
½ tsp bicarbonate of soda
125g mini eggs

How to:

1. Heat the butter very gently in a pan, or in the microwave, until melted, then pour into a large mixing bowl. Add the vanilla extract and both types of sugar and beat until smooth. Mix in the egg.

2. In a separate bowl, sift the flour, bicarbonate of soda and a pinch of salt together, then mix into the butter mixture, a spoonful at a time.

3. Smash up the mini eggs and add to the cookie dough and mix well. Put the dough in the fridge to chill for at least 2 hours (don’t skip this part…I did on the first batch and paid for it dearly).

4. Line 3 large baking trays with baking paper (or cook in batches, if needed) and preheat the oven to 170°C, fan 150°C.

5. Use a spoon to break up pieces of dough and roll them between your hands to form balls. Put 4 on each baking tray, leaving plenty of space between each ball in order for the cookies to spread as they cook.

6. Bake for 10-15 minutes, or until they are lightly golden and crisp at the edges.

7. Bring them out the oven then use the cutters to shape into hearts. Leave to cool for 5 minutes on the tray, then allow to cool on a wire rack for 10 minutes – they will firm up as they cool.