Freeze your mini Creme Eggs the night before, to make them easier to cut in half.
First make the cookie layer.
Place the butter and two different sugars in a large bowl. Beat together with a wooden spoon (or mixeuntil the mixture is creamy.
Add the egg and vanilla bean paste and beat well.
Sift in the flour, baking powder and salt.
Mix together with a wooden spoon until the mixture starts to come together.
Place the cookie dough in a square pan (I used an eight-inch silicone palined with baking paper.
Bake for 20-25 minutes at 180 degrees, until golden brown and cooked through.
Leave the cookie to cool for a couple of hours.
Melt the chocolate in a bain-marie (bowl over a pan of simmering water).
Pour melted chocolate over the (coocookie layer, spread with a spatula until smooth.
Leave the remaining chocolate in your bowl to set again, and make chocolate shavings with it using a knife.
Cut the mini Creme Eggs in half along the join on the side and place them with the cut side up in the melted chocolate. Press them down into the chocolate. I used about ten mini Creme Eggs here in total, and arranged them in rows.
Carefully transfer the pan to the fridge and chill until set.
Once set, make up two small bowls of water icing. Make sure your icing is quite thick and not runny.
Colour one bowl of icing with the orange food colour and leave the other white.
Drizzle the white and orange icing over the top of the chocolate layer to give the effect of the Creme eggs running all over the place. Allow the icing to set.
Decorate with the chocolate shavings, cut into pieces and enjoy!