Daim Bar Cookies

 

 

So today I made these delicious Daim bar cookies and I thought I'd share them (well, share the recipe)with you! As you can see, I literally made a mountain of these(45 in total) because I'm taking them with me for a big kind of Christmas party weekend on Friday. I'm freezing mine, I've done it before and it really works! They come out of the freezer just as gooey and amazing as when they go in.

To make 45, you'll need:


400g butter
600g caster sugar
2 eggs
650g self raising flour
300g chocolate(I used 200g milk chocolate and 100g white chocolate, but you can mix it up as you like)
100g Daim bar pieces(again, you could use more or less but I recommend using roughly 400g of chocolate altogether)
Wooden spoon
6-8 baking trays
Greaseproof paper
Fish slice thing(for getting them off the baking paper-know what I mean? No? K haha :P)
Mixing bowl

Ok, so before you start there's a few things you need to do. First, wash your hands(duh). Then preheat the oven to 200 degrees celsius/180 degrees for fan ovens. Line your baking trays by spreading a tiny bit of butter on the corners to stick the greaseproof paper down.

To make the dough, you need to cream together the butter and sugar. Do this by pushing the butter into the sugar using the back of the wooden spoon. WARNING: Learn from my mistake and do not use your fingers!!! The butter gets all over you and it doesn't come off, even if you re-wash your hands! It does wipe off, but it wastes the dough. Also, don't worry if the mixture's quite grainy at this point, it's supposed to be and it wears off when you add the other ingredients :).

Then add your eggs and mix together. If the mixture curdles(splits and won't mix properly), add a little bit of flour. Make sure you know how much flour you've added, then take that off how much more flour you put in. I think that last sentence only made sense in my head!

Next, add the rest of your flour. Do it gradually (about 150g at a time) until it's all mixed in and you have a dough. If it's too dry, add a tiny bit of milk to make it less crumbly.

Now add your chocolate. I recommend chopping everything up really small(or even grating it!) because otherwise you can't get all three types of chocolate into each cookie without them expanding to the size of the tray(I learned this the hard way).

Mould the dough into small round balls and place on a tray. You'll probably fit 4 onto a smaller tray and 9 on a bigger tray. Bake in the oven for 15-25 minutes depending on how gooey or crispy you want them. Leave them to cool before you eat them(that caramel gets hot!) and enjoy!