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Daim and Caramel Cream Dessert

Servings: 3

Ingredients

Toffee Cookies (see note 1):

  • 40g (¼ cup) sugar
  • 50g (3 tbsp + 2 tsp) butter (softened)
  • ½ tablespoon syrup (golden or light)
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • 70g (⅓ cup + 2 tbs) spelt flour (see note 2)

Caramel (see note 3):

  • 50g (¼ cup) Demerara sugar (see note 4)
  • 30g (⅛ cup) butter
  • 1 tablespoon cream

Other ingredients:

  • 300ml (1¼ cups) whipping cream
  • 250g (9 oz) Daim bars (see note 5)
  • Berries for decoration (optional)

Instructions

Toffee Cookies (see note 1):

  • Pre-heat the oven to 175°C (350ºF) and line a baking tray with grease-proof paper.
  • Beat the butter and sugar together until nice and fluffy and then beat in the syrup.
  • Sift the flour, cinnamon and baking powder together and then stir into the butter/sugar mixture. You should be left with a dough that comes together easily and can be rolled out, although it will be a little on the sticky side.
  • Roll the dough out into a fairly long rectangular shape, around 25cm long and 14cm across. It will probably find it easier to roll the dough out on the grease-proof paper and then transfer to the baking tray (the thinner the dough, the crunchier the cookie).
  • Bake for around 10 minutes until the cookies are a golden brown colour (slightly darker at the edges). Do not overbake!
  • Remove from the oven and immediately cut them diagonally into strips. The cookies will be soft but slightly crumbly, so cut gently (do not leave them to cool before cutting).
  • Allow the cookies to cool completely and then put three aside to use as decoration. For the remaining cookies, blitz them in a food processor until they are fairly fine crumbs. Put to one side.

Caramel:

  • Add all three ingredients to a pan and heat until the mixture boils and the colour slightly darkens (around 3-4 minutes).
  • Remove from the heat and allow to cool (and thicken slightly).

Other ingredients:

  • Whip the cream.
  • Blitz the Daim bars in a food processor. Remove ¾ of the crumbs and stir into the whipped cream. Put the remaining ¼ in the freezer for around 30 minutes.

Assembly:

  • Take around ¾ of the cookie crumbs and share between three glasses or bowls. Set the remaining ¼ to one side.
  • Top with the whipped cream and Daim mixture (share as equally as you can between the three desserts).
  • Pour over the caramel (again, equally sharing between the three desserts).
  • Take the Daim crumbs from the freezer and sprinkle over the desserts.
  • Take the remaining cookie crumbs, and sprinkle over the top.
  • Finish off by sticking the three whole cookies you kept back into the three desserts (one per dessert), and if you like, top with a couple of berries. Enjoy!

Notes

Disclaimer: I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that as I have not made the recipe with these measurements, results cannot be totally guaranteed. 
  1. You don't need to make your own cookies. Because there is no exact measurement needed, just use around 8-12 cookies (depending on size).
  2. You can substitute regular flour for spelt flour.
  3. You don't need to make your own caramel. Melt some candies or use tinned caramel (dulce de leche).
  4. You can use any kind of brown sugar.
  5. You can replace Daim with Heath or Skor. Alternatively, use any chocolate bar you like (refer back to the main post for more info).