Daim cookies

I got this Daim recipe from the December issue of Delicious, it’s not how would I normally make cookies but I said I’d give it a crack anyways and see how they’d turn out. So just a heads up if you do plan to make these cookies be prepared to wait a few hours. I melted 150g of unsalted butter and left it to cool down. I combined 300g of plain flour, 1/2 tsp of bicarbonate of soda, 1/4tsp of salt and 1tsp of vanilla extract in a bowl. I put 150g of light brown soft sugar and 100g of caster sugar in a bowl and poured the melted butter into it and stirred until no lumps remained. Next I stirred in 1 egg, 1 egg yolk (beaten) and 2 tbsp of whole milk until well combined.

I stirred in the flour mix and added in 140g of chopped Daim bars, I used cadburys Daim bars. I wrapped up the mix in cling film and left it to chill in the fridge for 3 hours.


After a very looooong 3 hour wait I formed little cookie dough balls and put them onto a baking sheet and put the cookies into the preheated oven (190C) for about 8-10 minutes.

The Result


They took a little longer than the suggested time to bake, about 12 minutes and they tasted much nicer the next day. If I was to make them again I would do my usual cookie dough by creaming the butter and sugars together rather than melted the butter. Still tasted lovely though.

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