Daim Cookies

Daim cookies are cookies, not only for Christmas. The Danes loves Daim and Marabou chocolate but the crispy chocolate bar is from Sweden. All Daim products are exclusively made in Sweden by the way.


Recipe for Daim cookies

Amount: about 40 cookies

Ingredients

125 g soft butter
70 g brown sugar
35 g white sugar
1 egg
Approx. 110 g Daim, finely chopped
200 g wheat flour
10 g vanilla sugar
1/2 teaspoon baking soda, baking powder

Preparation

  • Take the butter out of the fridge about 1 hour before baking so that it becomes soft. s. Notes.
  • Whip butter with sugar until they are foamy. Then stir in the egg.
  • Finely chop the Daim chocolate and add it to the batter.
  • Mix the flour, vanilla sugar and baking powder. Afterwards mix them well with the remaining ingredients. Knead the dough just briefly. Otherwise the butter will warm too quickly and the dough will become stickier.
  • Divide the dough into two large pieces. Shape one portion into an approx. 35 cm long sausage.
    This works best with cling film. Place the foil on the roll-out surface and put the dough on top of it. Then place a second layer of cling film on the dough. Now you can start to roll the sausage.
  • Wrap the sausages in cling film and refrigerate for at least an hour. This makes it easier to process them later.
  • Preheat the oven to 200C over/under heat. Use baking paper on the baking sheet.
  • Cut the sausage with a sharp knife into about 20 cookies. Place the cookies on baking paper and press them flat. Don’t put them too close to each other on the baking sheet. The cookies are still rising/ growing.
  • Bake for about 7 minutes. Take the cookies out of the oven after 7 minutes, even if they don’t look finished. If the baking time is longer, the edges will be brown and hard. Let the cookies cool on a rack.
  • Meanwhile, use the second portion of dough as described above to make another 20 Daim cookies. Bake them accordingly.

Notes

Do not use liquid, warm butter. This will make the dough stickier. If it goes completely wrong the fat separates from the flour. The dough will be brittle or crumbly when rolled out. As a result, the pastry becomes hard.

Be careful when dusting with flour. Of course, flour helps with rolling out. But if you use too much flour the cookies will no longer be fluffy.

Do not let the cookies cool down on the baking sheet. Use a rack.

Print Friendly, PDF & Email

Leave a Reply