Pre-heat the oven to 170C(340F) fan-forced and line two baking trays with baking paper.

With an electric mixer, or hand-held mixer, beat the butter and sugar together until it's thick and creamy. Add the egg and mix until combined.

Using a spoon, mix through the sifted flour, cocoa, salt and bicarb soda then mix in the buttermilk.

Use an ice-cream scoop to spoon blobs of batter onto the baking trays making sure you leave a few centimeters between each blob. Smooth out the tops with your finger (or use the back of a spoon) and even them out so they're the same height all over.

Bake for 10-12 minutes or until they're firm.

Cool on a wire rack.

To make the filling, whisk the egg white, syrup (I used golden syrup) and salt together until it's thick and has doubled in size. Gradually add the icing sugar and mix until it's totally incorporated.

Match up the pies so that each one is paired with one similar in size and shape then turn over the uglier of the two to form the base. Spoon the filling on to the top of the base then top with the other half of the pie.

To decorate Easter style, spoon a little more filling on top of the pie, sprinkle with crumbled Flake and top with speckled eggs. You might want to put a toothpick in the middle to hold it all in place.