1. Preheat the oven to 180ºC (160ºC fan oven) and line two baking trays with baking parchment.
2. Add the butter and sugars into a stand mixer bowl and beat together until smooth and starting to lighten, about 3 minutes. Add in the egg and vanilla, beating until fully combined.
3. Add in the dry ingredients to the sugar butter mixture and mix until just combined.
4. Gently fold in the chopped Creme Eggs to keep pockets of the fondant in the mixture. Chill the dough for 30 minutes in the fridge before shaping.
5. Using an ice cream scoop, scoop the mixture into 6 balls, spread them out on the two baking sheets. Chill for another 30 minutes.
6. Bake for 16-18 minutes, with the high sugar content of the fondant you might want to check them at 14 minutes.
7. Leave on the trays for 10 minutes to allow the sugar to cool down before sharing with the Easter Bunny!

Bake six per tray for about 16-18 minutes or until golden around the edges but still a tad pale in the middle. Allow to cool for a few minutes before transferring to a wire rack to cool completely.