1. Place the unsalted block butter in a pan along with the golden syrup and vanilla extract, melt over a medium heat until all the butter has melted and everything has combined. Allow to cool slightly.

2. In a large bowl pour in the gluten free self raising flour, light brown sugar and bicarbonate of soda, stir together.

3. Make a well in the centre of the dry ingredients and add the melted butter mix, crack the egg into there too. Use a wooden spoon to lightly combine together then use your hands to fully bring the ingredients together into a dough. If it is to dry and easily crumbles add a drop of water, if it is the other way and to wet, add a little more gluten free flour. It should all come together in a ball that is nice to handle, not to sticky or to crumbly.

4. Place the dough in cling film and let it chill for an hour in the fridge, or if you are impatient, place in the freezer for 10 mins. This just firms the butter up enough to make it easily to handle and it will bake better too.

5. Split the dough into 4 equal portions, flatten a portion out in your hands (you may want to flour your hands so it doesn't stick), push a crème eggs in the centre then work the gluten free cookie dough around the outside, it will almost look like a scotch egg! Place onto a greased and lined baking tray.

6. Repeat with the other portions of dough and Crème Eggs. Make sure there is a good inch or more between the eggs as they will spread.

7. Place your cookies in an oven preheated to gas mark 4/180c and bake for 15-20 mins. Once cooked leave to cool on the tray for at least 10 mins before moving, they are best served slightly warm so the middle is still gooey! Great for sharing, I would recommend cutting each in half...if you want to.