Diam Bar Cookies

Daimkakor

These are filled with pieces Diam, popular chocolate bars in Sweden.

150 g butter

300 g plus 2 tablespoons plain flour

½ tsp bicarbonate of soda

½ tsp vanilla extract

¼ tsp sea salt

150 g light brown sugar

100 g caster sugar

1 egg

1 egg yolk

2 tbsp whole milk

5 Daim bar (each weighing 28g), roughly chopped

2 baking sheets, greased and lined with baking parchment

Melt the butter and set aside to cool down.

Combine flour, bicarbonate of soda, vanilla and salt in a bowl and set side.

Combine the sugars with the cooked, melted butter and stir until lump remain. 

Combine egg, egg yolk and milk and mix with the sugar and butter until thoroughly combined.

Add the flour, bit by bit, mixing until everything is incorporated.  Add the Daim pieces and mix to combine.  Wrap the dough in clingfilm and place in the refrigerator to chill for a few hours.

Preheat the oven to 190c/375f/gas 5.

Form the dough into rough balls, each weighing about 40 g and place on the prepared baking sheets around 5 cm apart.

Bake in the preheated oven for 8-10 minutes or until just golden.  Remove from the oven immediately and transfer to a cooling rack.  The middle should still be slightly soft but they will harden up after a while.  The cookies will be at their very best about half an hour after removing from the oven, when they are still slightly warm and beautifully chewy in the middle.

Fika and Hygge by Bronte Aurell