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. You can get hold of lots of DAIM here 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. We made these cookies the other day – they are super chewy and delicious. Give them a go.
Servings: 22 cookies
- 150 g butter
- 150 g brown sugar
- 100 g caster sugar
- 300 g plain flour
- 1 egg
- 1 egg yolk
- ½ tsp bicarbonate of soda
- 2 tbs milk
- ¼ tsp salt
- ½ tsp vanilla sugar
- 5 Daim bars 28g, roughly chopped
Variations (instead of Daim)
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 (or mint candies and chocolate) and combine. Chill the dough for a few hours.
Pre-heat oven to 190C (180 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 in the middle.