To make browned butter, place the butter in a small pan and heat it over medium heat. The butter should melt, then foam, and finally brown. Leave the butter to cool down slightly.

Add both brown and caster sugar to a large mixing bowl. Pour the browned butter over the sugar, and using a handheld electric mixer, beat the mixture for 2-3 minutes until the sugar starts dissolving (it will still be grainy, and it's ok).

Add an egg yolk and whisk again for approx 2 minutes.

Add the sourdough discard and mix with a balloon whisk until combined (you don't wan to use an electric mixer here as it will promote gluten development).

Add the dry ingredients to the wet ingredients and mix just enough to combine.

Finally, add the crushed up chocolate eggs (leave some larger pieces for later) and mix to distribute them evenly throughout the sourdough cookie dough.

Cover the dough and place it in the fridge for 4 hours.

Preheat the oven to 160°C Fan. Line two large baking sheets with parchment paper.

Divide the cookie dough into 8 even pieces and shape each into a ball.

Place the balls onto the prepared baking sheets, leaving plenty of space in between them. Press in the reserved mini egg pieces on top of each cookie dough ball.

Bake the cookies for 15-17 minutes. The cookies should have browned crispy edges, but the centre should still be a little soft and puffy.

Leave these Sourdough Easter Cookies on the tray for 10 minutes to firm up, then transfer the cookies onto a cooling rack.