Makes 20-22 cookies
150g of butter
300g of plain flour
½ tsp of bicarbonate of soda
½ tsp of vanilla sugar OR extract OR the seeds from 1 vanilla pod
¼ tsp of sea salt
150g of light brown soft sugar
100g of caster sugar
1 egg yolk
2 tbsp of whole milk
5 Daim bars (each weighing 28g), roughly chopped
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 (375°F) Gas 5.
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.