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Daim Bar Cookies

Moist, soft cookies filled with a surprise filling of that unmistakable daim bar crunch. A quick and satisfying treat, perfect for elevenses, lunchboxes or after school snacks. 

Course Dessert
Cuisine Family Food
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 259 kcal
Author Sarah Barnes

Ingredients

  • 150 g Unsalted butter softened
  • 75 g Caster sugar
  • 75 g Soft light brown sugar
  • 1 Egg
  • 225 g Plain flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 115 g Daim bars chopped into small chunks
  • 50 g Milk chocolate to drizzle

Instructions

  1. Beat the butter and sugars together until creamy.
  2. Stir in the egg, flour, bicarbonate of soda, salt and chopped Daim bars. Mix until it forms a stiff dough.
  3. Divide into 12 cookies, I light to weigh each little ball out (because I'm a nerd like that..) they should be 50g - 55g each.
  4. Roll each into a ball, flatten very slightly and place on a plate lined with baking paper. Pop the plate in the freezer for at least an hour.
  5. Bring them out of the freezer and sit them on baking sheets with plenty of room between (I don't put more than 6 on a full size baking sheet).
  6. Bake at 180C for about 15 - 18 minutes until they are just golden brown.
  7. Leave them on the baking tray until they are cool. Don't move them whilst they are warm or they will fall apart.
  8. If you want to top with chocolate, melt the chocolate in a bowl over a pan of simmering water (not touching the water). When fully melted, allow to cool slightly and then drizzle over the cookies.
  9. (I made a small piping bag from greaseproof paper to pipe a nice neat drizzle.)
Nutrition Facts
Daim Bar Cookies
Amount Per Serving
Calories 259 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Cholesterol 41mg14%
Sodium 178mg8%
Potassium 61mg2%
Carbohydrates 33g11%
Sugar 18g20%
Protein 3g6%
Vitamin A 355IU7%
Vitamin C 0.1mg0%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.