How To Make The Perfect… Daim Bar Cookies – The London Economic
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How To Make The Perfect… Daim Bar Cookies

By Jonathan Hatchman, Food Editor, @TLE_Food

“Daim is one of the most popular Chocolate bars in Sweden. 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.”

Set to release her first book in October, Bronte Aurell – co-founder of Scandi Kitchen café and shop – has provided a recipe for her perfect chewy Daim Cookies, which will not feature within her book ‘The Scandi Kitchen’.

“There is something comforting about a delicious chewy Cookie and a glass of Milk. Add to this the decadent Milk Chocolate and crunch of the Daim bar and you take it to the next level.”

Makes 22 cookies

Ingredients

Butter, 150g

Light Brown Sugar, 150g

Caster Sugar, 100g

Plain Flour, 300g

Egg, 1

Egg Yolk, 1

Bicarbonate of Soda, ½ tsp

Milk, 3 tbsp

Maldon Sea Salt, ¼ tsp

Vanilla Sugar, ½ tsp

Daim bars, 5, roughly chopped

Method

Melt the butter and set aside to cool down a bit.

Combine Flour, Baking Soda, Vanilla Sugar and Salt in a bowl and set aside.

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 approximately 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).

‘The Scandi Kitchen’ will be published in October by Ryland Peters & Small and priced at £16.99.

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