Preheat your oven to 160C Fan. Grease a 8inch loose bottomed, round baking tin.

Add your melted butter and both sugars to a large bowl and mix together until combined.

Add in your egg and vanilla extract and mix again.

Add in your gluten free flour, xanthan gum, bicarbonate of soda, salt and cornflour and mix. This takes time by hand but you’re left with delicious cookie dough.

Mix in your mini eggs and white chocolate chips. Leave a few mini eggs out to pop in the top of the cookie pie.

Press half of your cookie dough into the base of your tin, ensuring the edges are slightly raised. Spread your Nutella on top of the cookie dough leaving a 1cm gap around the edges, then put the remaining cookie dough on top so the chocolate is fully covered. 

Press your remaining mini eggs into the top of the cookie pie.

Bake in the oven for about 25 minutes and until more golden on top. Allow to cool in the tin for at least 20 minutes before removing and allowing to fully cool or you can slice whilst still warm too. It should be lovely and crisp on the outside but gooey in the middle - if it's dry and crumbly in the middle it was overdone!

Enjoy!