Daim Bar Cookies Recipe

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. 

150 g Unsalted butter, softened ▢75 g Caster sugar ▢75 g Soft light brown sugar ▢1 Egg ▢225 g Self raising flour ▢150 g Daim Bars, Half cut up very finely and half cut into chunks To decorate: ▢1/2 tsp Salt ▢50 g Daim Bars, In chunks



Preheat the oven to 180C. Beat the butter and sugars together until creamy. Stir in the egg, flour and chopped Daim bars. Mix until it forms a stiff dough.

Divide into 12 cookies. Roll each into a ball, flatten very slightly and place on a plate lined with baking paper. Press the extra Daim pieces into the top and sprinkle with salt.

Pop the plate in the freezer for at least an hour. (If you have time! Don't worry if you don't, but this will make them keep their shape and not spread and stay tall and rounded.)

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).

Bake for about 15 - 18 minutes until they are just golden brown. Leave them on the baking tray until they are cool. Don't move them whilst they are warm or they will fall apart.