Daim & Mixed Nut Cookies!

So picture my day… it's wet, dark and horrible, I have to stay inside the house from 7am-7pm and wait for a new washing machine, I don’t want to pop out to grab ingredients and spend money when I don’t need to, so what do I do? Make a simple cookie recipe and fill it with chopped up Daim and mixed nuts leftover from Christmas! 

Before you ask, yes, these are as sweet and crunchy as you imagine them to be, but in a brilliant way, the Daim bits gives you that instant hit of sugar but the nuts bring it down to a more acceptable level, as well as providing some butteriness, and help with a change of crunchy texture. 
I did have all the ingredients I needed for this so to me, it was a very simple recipe but if you don’t there are lots of ways you could substitute with different fillings and additions so you don’t have to spend too much money…or go out in horrible winter weather. 

Makes 8  

100g Butter, softened 
70g Light Brown Sugar 
70g Caster Sugar 
1/2 tsp Salt 
1 Egg 
2 tsp Vanilla Extract 
150g Self-Raising flour 
70g Daim, chopped 
70g Mixed Nuts, chopped 

Start by preheating the oven to 200C/ 180 Fan/ Gas Mark 6. Beat the butter and sugars together in a mixer until it's smooth and creamy. 

Add in salt, egg and vanilla extract then whisk until completely combined, it’s ok if it’s quite wet, we’re adding flour next. 

Tip in the flour and beat until your batter is thick and smooth with no lumps, we’re looking for a batter that’s thick enough to plop down on a tray like ice cream but not too thick that you could pick it up and roll it out like dough when the batter stays on the beater without dripping off then it’s the right consistency. Gently stir in the Daim and nuts making sure they’re evenly distributed throughout the batter. 

I used an ice cream scoop for the next bit, but you can use a spoon or whatever is easiest. Scoop the batter onto a greased baking tray or silicon baking mat, making sure each scoop is at least 2-3cm apart to allow for the cookies to spread and rise! Bake the cookies in the oven for 10-15 mins until risen and lightly golden in colour. 
Once baked, leave to cool for 15 mins then chow down! 

I don’t really think I took a picture that does these cookies justice but they’re beautifully crunchy and sweet. I’ll mention a few quick subs if you don’t have everything; you don’t need to use two different types of sugars if you don’t have them or you can swap one or both out for granulated sugar it’s just that light brown sugar gives better colour and deepens the flavour and caster sugar is a finer consistency for baking with, I used self-raising flour because it was all I had but you can use plain flour and add 1 tsp of baking powder for every 100g flour, and finally, you do not need to use the same chocolate and nuts that I did, it was literally all I had in the house, you could use chocolate chips, chopped up chocolate bars, chocolate box chocolates or just plain nuts and dried fruit. We all know that pretty much anything is good in a cookie so you don’t need to follow this ingredient list to the letter. 
I was so happy with these not just because of the taste but because of how quick they came together and how easy they are to make with simple ingredients. I would happily make these again and maybe I’ll make them soon, hopefully, bake them better and get a better picture for you! 
If you need something to do to cheer up a dreary day then maybe these cookies might hit the spot. 

H x