Daim Bar Cookies
Adding delicious Daim Bars to my classic chewy cookie recipe was never going to be a bad idea! These Chunky Daim Bar Cookies are a super indulgent treat, and a huge hit with the kids.
Servings 18 Cookies
Calories 190kcal
Ingredients
- 150 g Butter or Margarine Melted
- 150 g Soft Light Brown Sugar
- 100 g White Granulated Sugar
- 1 Egg
- 2 tablespoons Golden Syrup
- 2 teaspoons Vanilla Extract
- 325 g Flour
- 1.5 teaspoons Bicarbonate of soda
- 300 g Mini Daim Bars Broken up or crushed, retaining some bigger chunks, or whole mini bars to top
Instructions
- Line 2 large baking trays with baking paper.
- Whisk together the sugars and melted butter until smooth (I use an electric whisk and this takes around 1 minute, whisk for longer by hand).
- In a small bowl whisk together the egg, golden syrup, and vanilla.
- Pour this egg mixture into the butter and sugar and whisk until even, this takes 1-2 minutes with an electric whisk.
- Sift in the flour and bicarbonate of soda and whisk for 2-3 minutes until the flour has all been incorporated.
- Carefully stir through 2/3s of the Daim Bars, retaining some of the whole and bigger chunks to decorate the tops if desired.
- Cover the bowl and chill the dough in the fridge for at least an hour, or 30 minutes in the freezer.
- Preheat the oven to 180 degrees (fan-assisted).
- Roll the dough into 18 even balls, and place on baking sheets, leaving plenty of space around each ball (I put 6 on each tray, and leave the leftover dough in the bowl in the fridge until I need it).
- Press down into 3mm thick rounds.
- Bake in the oven for 10-12 minutes.
- Remove from the tray and place on a wire rack.
- Gently add some large chunks of Daim to the tops of your cookies.
- Leave to cool completely.
Notes
-
- I use mini Daim Bars, but you can use big ones if you prefer.
- I crush my Daim Bars in a bowl with the end of a rolling pin.
- If baking in batches cool the tins before adding more dough.
- 10 minutes gives you a chewier cookie, the longer you bake the crunchier they will be.
- Read the post above for more tips on perfecting your cookies.