This month's AlphaBakes hosted by Caroline from Caroline Makes is the letter "D". J immediately thought of Daim/Dime bars which I've not thought about before even for the first round of AlphaBakes. I love eating Daim bars and they always remind me of trips to Ikea.
I debated about making a cheesecake or a brownie but in the end settled for a cookie. It's a simple sugar cookie recipe with a piece of Daim chocolate pressed in the middle. I was surprised that the chocolate did not melt when the cookies were baked and that they retained their shape. The cookie has a crisp edge and a soft centre and the Daim piece gave the perfect balance of crunch and flavour.
I'm sending this to AlphaBakes hosted by Caroline from Caroline Makes and co hosted by myself. The letter this month is D.
I'm also sending it to Family Foodies hosted by Louisa from Eat Your Veg and Vanesther from Bangers and Mash. The theme this month is Barbecues, Picnics and Outdoor Eating and these would be perfect for any of those occasions.
225g unsalted butter, softened
175g caster sugar
110g brown sugar
1 tsp vanilla extract
450g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
40 - 50 mls milk
Daim chocolate pieces (or you can use smarties or M&M's)
- Beat together the sugars and butter until pale and fluffy.
- In a separate bowl, use a whisk to beat together the vanilla and eggs.
- Gradually transfer this egg mixture to the creamed mixture, beating between each addition. This will prevent the mixture from curdling.
- Over this mixture, sift the flour, baking powder and bicarbonate of soda.
- Gradually add the milk and stir until soft dough forms (be careful not to add too much milk or dough will be too sticky).
- Leave in fridge for 20 minutes, covered. (You can skip this step if you are short on time)
- Preheat the oven to 180C.
- Remove the dough from the fridge and place a small ice cream scoop of dough spaced apart on the baking trays.
- Press a Daim chocolate piece in the middle of each cookie and press gently.
- Bake for 8-9 minutes or until they are golden brown, but still slightly soft. They will harden slightly upon cooling.
- If you want a crunchier cookie, then cook for longer until brown and rather firm to touch when removed from oven.
- Allow to cool on a wire rack completely before storing.