Wednesday, 19 February 2014

Toblerone Cookies

My sister and her boyfriend moved into their first house last week, and we've spent the majority of the weekend helping them strip wall paper, rip up carpets, clean tiles, paint walls and assemble flat pack furniture. All of which is pretty tiring work, I can tell you! So to keep us going, I baked a batch of these yummy Toblerone cookies - I doubled the recipe and ended up with about 60 cookies in the end, meaning that there was plenty left over for at home!

3/4 cup caster sugar
1 cup light brown muscovado sugar
1 egg + 1 egg yolk
1 cup shortening
1 tsp vanilla essence
1 tsp almond essence
1 1/2 cup plain flour
1 tsp baking powder
1 cup Toblerone, chopped into small pieces

Pre-heat your oven to 170c and lightly dust a couple of baking sheets with flour.

In a large mixing bowl, mix the sugars, egg, and egg yolk together until creamy. Add in the shortening and essences and continue to mix well.
Add the flour, 1/2 a cup at a time, and beat into the mixture. Lastly, add the baking powder and the Toblerone pieces and mix until the chocolate is well distributed.

Take a tablespoons of the mixture, roll into balls and place them well spaced out on your baking sheets.
Bake for 8-10 minutes, until starting to crisp around the edges but before they start turning golden.

Leave to cool for a couple of minutes on the trays before placing them on a wire rack to cool completely


  1. 60? SIXTY?! Why don't you weigh 20 stone?

    1. Well, I didn't eat all sixty of them myself :P