These goey cookies from ScandiKitchen: The Essence of Hygge are filled with pieces of chocolate-coated almond toffee. Daim is one of the most popular chocolate bars in Sweden but you can use another type of chocolate bar if you can’t get hold of Daim.
150 g butter
300 g plus 2 tablespoons plain flour
½ teaspoon bicarbonate of soda
½ teaspoon vanilla sugar OR extract OR the seeds from 1 vanilla pod
¼ teaspoon sea salt
150 g light brown soft sugar
100 g caster sugar
1 egg yolk
2 tablespoons whole milk
5 Daim bars (each weighing 28 g), roughly chopped
2 baking sheets, greased and lined with baking parchment
Makes 20–22 cookies
Melt the butter and set aside to cool down.
Combine the flour, bicarbonate of soda, vanilla and 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, 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 190°C.
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.