Bake of the Week: Daim cookies

UNLESS you’ve been living on the moon, you’re bound to have heard that hygge, the Scandinavian trend, is all the rage.

It’s about eating lovely food, staying cosy and comfy and being really good to yourself.

That’s not a trendy fad for Bake of the Week – it’s a way of life. So we’re loving ScandiKitchen Fika & Hygge by Bronte Aurell (Ryland Peters & Small, £16.99.) These Daim cookies are perfect!

You’ll need

150g butter

300g plus 2 tablespoons plain flour

1/2 tsp bicarbonate baking soda

1/2 teaspoon vanilla extract, vanilla sugar or the seeds from 1 vanilla pod/bean

150g light brown soft sugar

100g caster sugar

1 egg

1 egg yolk

2 tablespoons whole milk

5 Daim bars, chopped

Method

Grease and line 2 baking sheets.Melt the butter and set aside to cool.

Combine flour, bicarbonate of soda, vanilla and 1/4 tsp sea salt in a bowl and set side.

Combine the sugars with the cooled, melted butter and stir until no lumps remain. Combine the egg, egg yolk and milk and mix with the sugar and butter until thoroughly combined.

Add the flour a little at a time, mixing until everything is incorporated.

Add the Daim and mix to combine. Wrap the dough in clingfilm and place in the refrigerator to chill for a few hours.

Preheat the oven to 190°C/170C/ gas mark 5/375F.

Form the dough into 20-22 balls.

Place on the prepared baking sheets around 5 cm/2 inches apart.Bake 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. Enjoy!