Recently I opened up my ScandiKitchen cookbook and decided to try the Daim cookies recipe that I’ve been so curious about! There is a Scandinavian shop nearby that I was able to get a bag of Daim from, and I found out soon after that my local IKEA also sells it!
These remind me of turtle cookies, but without the pecans. Next time I make these I’ll add in some chopped pecans and I’m sure they’ll be extra delicious 
My recipe:
113 g / 1 stick unsalted butter
120 g / scant 2/3 cup brown sugar
¾ tsp salt
½ tsp vanilla extract
½ tsp almond extract
1 egg
180 g / 1 ½ cup all purpose flour
½ tsp baking soda
¼ tsp baking powder
200 g / 1 bag Daim
Melt butter in a saucepan and set aside to cool slightly.
Chop Daim bars into small chunks. I found it easiest to cut them once lengthwise, then twice widthwise.
In a small bowl combine brown sugar, salt, vanilla extract, almond extract, the egg, and butter and whisk until combined (only about 10-15 seconds). Set aside.
Sift flour, baking soda, and baking powder into a large bowl.
Pour wet ingredients into the dry and mix. Before it’s fully combined, add in the Daim pieces and mix fully.
Cover the bowl with a plate and cool in the refrigerator for 30 minutes.
Before the 30 minutes is up, preheat the oven to 350F/180C. Line a baking sheet with parchment or a silicone mat.
Weigh each cookie ball to 40 g and press down on them slightly – this will help them spread in the oven. If you like your cookies thicker or less crispy and chewy, you can experiment by skipping pressing them (I’ve only ever made cookies after pressing them, so I’m not 100% sure what the result would be!)
Bake for 9-11 minutes. Mine were done in 11 minutes.
Once removed from the oven, let the cookies rest on the baking sheet for a minute or two, then transfer to a cooling rack. Enjoy!
Notes
• I always use Jovial’s all purpose einkorn flour. If you use modern wheat flour, you may get a different result due to the higher gluten content. You can get the flour I use here, here, and here.
• I included a link to buy Daim on Amazon, but if you have an IKEA nearby I recommend getting it there since it’s cheaper. Or, you could see if you have a Scandinavian shop in the area that might carry it. If none of those options work, you can substitute it with chocolate covered caramels.
• When it comes to butter, I always use Kerrygold. It’s grass-fed and has a high butterfat content.
Thank you so much for reading! Let me know if you make these 
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