The Home Economics Bit
Did you know?
Condensed milk and evaporated milk are both forms of concentrated milk. Up to 60% of the water content has been removed and both of these processed milks are canned. The difference between the two is their sugar content; condensed milk is basically just evaporated milk, but with added sugar. Condensed milk contains 40 – 45% sugar and is often used in making desserts, such as ice cream, banoffee pie and cookies. Evaporated milk, too, can be used in making desserts but – unlike condensed milk – it can also used to add richness to savoury sauces, creamy soups and chowders.
Gluten Free Daim Bar Cookies
- 225 g caster sugar
- 225 g butter softened
- 170 g condensed milk
- 350 g gluten free self raising flour sifted
- 250 g chocolate chips ensure gluten free
- 3 Daim bars broken into pieces
- Preheat the oven to 180°C, (160°C fan), Gas Mark 4.
- Line a flat baking tray with baking parchment.
- Cream together the butter, sugar and condensed milk until light and fluffy.
- Sieve in the flour, and mix again to form a soft dough.
- Using a spatula or a wooden spoon, fold in 150g of the chocolate chips and 2 of the crushed Daim bars.
- Using an ice cream scoop, place scoops of cookie dough onto the prepared tin. Make sure to space them out well as the cookies will spread in the oven. You will need to bake your cookies in batches.
- Bake for 18-20 minutes, until the cookies are just beginning to go golden around the edges.
- Remove from the oven and leave to cool (and set) on the tin for 10 minutes, before transferring onto a wire rack to cool completely.
- Melt the remaining 100g of chocolate chips and use to decorate the cookies. Sprinkle over crushed Daim bar pieces while the chocolate drizzle is still warm.
- Leave to set for at least 1 hour.