Where are the cookies?

There are no cookies used on this website. None at all! I believe that they should only be used when absolutely necessary.

However, I am a big fan of the edible kind of cookies. So, to make sure you don’t feel like you’re missing out, here’s my favourite cookie recipe from Scandikitchen’s Brontë Aurell. Enjoy!

Daim bar cookies


  • 150g butter
  • 300g plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon of vanilla extract
  • 1/4 teaspoon of sea salt
  • 150g light brown soft sugar
  • 100g caster or granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons of whole milk
  • 5 28g Daim bars, roughly chopped


  1. Grease two baking sheets and line them with baking parchment.
  2. Melt the butter and set aside to cool.
  3. Combine the flour, bicarbonate of soda, vanilla and sald in a bowl and set aside.
  4. 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.
  5. Add the flour, bit by bit, mixing until everything is incorporated. Add the Daim pieces and mix to combine. Wrap the dough in clingfilm/plastic wrap and place in the refrigerator to chill for a few hours.
  6. Preheat your oven to 190°C (fan)
  7. Form the dough into rough balls, each weighing around 40g, and place on the prepared baking sheets around 5cm apart.
  8. 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, when they are still slightly warm and beautifully chewy in the middle.

From Scandikitchen Fika & Hygge by Brontë Aurell.