2) Let the butter-sugar mixture cool a little, and then blend in the egg and egg yolk. Add the maple, chocolate and orange essences and the double cream. Stir and set aside.
3) Sift dry ingredients together and fold into wet mixture carefully. Add chocolate chips, sweets, oats and pecans. Chill the dough in a freezer for a few minutes to make sure it is cold.
4) Using an ice cream scoop, drop dough onto a greaseproof paper-lined baking sheet. Bake for 10 to 12 minutes and then transfer the biscuits to a wire rack to cool.