Stir together the flour, bicarbonate of soda and OREO Cookie Pieces in a bowl.

In a separate bowl, mix together the melted butter, brown sugar and caster sugar. Add the egg and egg yolk and beat well together. Then add the flour and O mixture and stir until combined.

Allow the mixture to chill and firm up for approximately one hour before spooning mounds of dough, (about the size of a golf ball for medium sized cookies) onto baking sheets lined with non stick baking paper. Allow plenty of space for the cookies to spread, so only cook 5 or 6 per baking sheet and cook in batches if necessary.

Bake at 180 °C/160 °C fan/gas mark 4 for about 12 minutes for medium sized cookies or until the edges are just beginning to brown. Larger biscuits may take 2-3 minutes more. Allow to cool before serving, or store in an airtight container for up to three days. Three hours to allow it to firm and set. Just before serving, remove from the tin, and sprinkle with the remaining 10 g of Cadbury Inclusions. Serve cut into portions.