Daim is one of the most popular chocolate bars in Sweden – and here in the UK! It originated in Scandinavia during the fifties and was then bought by Kraft foods and renamed Dime. Now it’s back to being Daim again. There is something comforting about a delicious chewy cookie and a glass of milk or cup of tea! Add to this the decadent milk chocolate and crunch of the Daim bar and you take it to the next level.
Serving size: Makes 22 cookies
What you need:
150g light brown sugar
100g caster sugar
300g plain flour
1 egg yolk
½ tsp Bicarbonate of soda
3 tbs milk
¼ tsp Maldon Sea Salt
½ tsp vanilla sugar
5 Daim bars, roughly chopped
What to do:
Melt the butter and set aside to cool down a bit.
Combine flour, baking soda, vanilla sugar and salt in a bowl and set side.
Combine the sugars with the cooled, melted butter and stir until no lumps remain. Combine egg, egg yolk and milk and mix with the sugar and butter until thoroughly combined.
Add the flour bit by bit until everything is incorporated, then add the Daim pieces and combine. Chill the dough for a few hours before using.
Pre-heat oven to 190C (180C fan).
Line your baking trays with paper and add approx. 40 grams of cookie dough in rough balls, about 5 cm apart. Cook for 8-10 minutes – or until just golden, then remove from the oven immediately and transfer to a cooling rack (the middle should still be slightly soft when you take them out of the oven – they will harden up after a while. The cookies will be best after about half an hour – slightly warm but chewy.
Store in an air tight tin for several days (but really, they are best when fresh. You can also freeze the dough in pre-shaped balls.
Recipe taken from Bronte Aurell, co-founder of ScandiKitchen café and shop.
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