Toblerone Shortbread
A rich, buttery shortbread with a generous chunk of Toberlone chocolate baked right in the centre
Equipment
- electric mixer
- cookie sheets
Ingredients
- 1 cup unsalted butter softened
- ½ cup + 2 tbsp confectioners sugar
- ¼ cup cornstarch
- 1 ½ cups all-purpose flour
- ½ tsp salt
- 1 tsp pure vanilla extract
- chocolate nougat such as Toblerone chopped into large chunks
Instructions
- Preheat oven to 350℉ degrees.
- Cream butter until light and fluffy.
- Sift icing sugar and add to butter, beating again until fluffy, scraping down the sides of mixing bowl as needed.
- Sift in cornstarch and mix to blend in. Sift in all-purpose flour and salt and mix until dough comes together
- Stir in vanilla.
- Scoop onto parchment lined baking sheet using a small ice cream scoop or 2 heaping teaspoons per cookie.
- Press a small chunk of Toblerone into centre of each shortbread. Top with a small piece of dough pressing down lightly.
- Bake at 350℉ for 14 to 15 minutes or until bottoms are lightly browned. Remove from cookie sheet and cool on wire rack.
Notes
Adapted from Anna Olson
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https://www.redcottagechronicles.com/recipe/cookie-squares-bar-recipes/toblerone-shortbread/