Preheat the oven to 180°C (Gas mark 4/350°F). Line a couple of oven trays with non-stick baking paper.

Measure out the sugar and butter into a large bowl then beat with an electric whisk to combine.

Break the egg into the bowl and add the vanilla extract too. Beat again with the whisk to combine.

Sift in the flour, bicarbonate of soda and salt and gently fold in.

Pour in the mini rainbow chocolate beans and stir until they are evenly distributed throughout the dough.

Scoop up small pieces of the dough and roll into balls. I used a half tablespoon sized measuring spoon to keep my cookies evenly sized. You should get around 100 tiny cookies from the dough.

Place the balls of cookie dough on the baking trays, leaving plenty of space between them to allow for spreading. You may need to bake the cookies in two batches.

Bake in the oven for 5-8 minutes – keep a sharp eye on them as their small size means that these cookies are quite easy to burn.

Once cooked through and golden, remove from the oven and leave on the tray to cool for 5 minutes before transferring to a wire rack to finish cooling.