Preheat the oven to 180 C / Gas 4. Line 2 baking trays with baking paper. Do not grease.
Sift the flour, bicarbonate of soda and salt into a bowl. Stir to combine and set aside.
In a large mixing bowl cream the butter, caster sugar and soft light brown sugar with an electric hand mixer.
Add the egg and vanilla extract to the creamed butter and sugar mixture. Beat well.
Gradually add the flour mixture, mixing well after each addition. Using a spoon, stir in the maple and pecan crisp and the white chocolate.
The mixture will either form as a dough or as a crumbly mixture that can be pushed together with your hands (either is fine). You will not need to roll it out.
Weigh out 30 to 35g of dough per cookie - about 2 tablespoons - and roll into a ball with your hands. Place the balls approximately 2cm apart on the pre-lined baking trays and press down gently with the back of a fork to flatten them slightly.
Bake until the biscuits are starting to firm and are golden brown in colour, 10 to 12 minutes. Remove from the oven and leave to cool on the trays. The biscuits will harden whilst cooling.
If you don't want to bake the biscuits straight away you can store the unused dough in the fridge for up to 7 days, or freeze for up to 2 months.
Store any uneaten biscuits (should there be any!) in an airtight container for up to 4 days.