No need to preheat the oven yet, this dough needs to chill.

Break up your kinder bars and place them in a medium sized bowl. Add the flours and bicarb into the bowl and mix together until combined.

Leave to one side, place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.

Add in the eggs and vanilla extract.

Mix until light and smooth, about 1 minute on med-high speed.

Add in the flour mix and mix on low until you have a lovely dough.

Tip the dough back into the bowl you measured the flour in.

Cover in cling film and place in the fridge for at least 6 hours, overnight if possible.

Once chilled, line 2-3 baking trays (If you only have 2, you may need to bake in batches) and preheat the oven to 180 degrees C. Using a 1.5tbsp cookie scoop, place balls of dough onto the baking trays and flatten ever so slightly.

Place in the oven for 8-9 minutes until slightly golden around the edges and still underdone in the middle.

Leave to cool on the baking trays for 5-10 minutes before transferring to a wire rack to cool completely.

Cookies will keep in an airtight container at room temperature for up to 7 days.