Saturday, February 6, 2010

Chunky Toblerone Shortbread Cookies

2 cups butter, softened
 1 cup super-fine sugar
 3-1/2 cups flour
1/2 cup cornstarch
2 bars (100 g each) TOBLERONE Swiss Milk Chocolate, chopped
3 Tbsp. sifted icing sugar

HEAT oven to 350°F.

BEAT butter and super-fine sugar in large bowl with mixer on high speed until light and fluffy. Mix flour and cornstarch. Gradually add to butter mixture, beating well after each addition. Stir in chocolate.
DROP by heaping tablespoonfuls, 1 inch apart, onto baking sheets.
BAKE 20 to 25 min. or until lightly browned. Cool 5 min. on baking sheets. Transfer to wire racks; cool completely. Sprinkle with icing sugar.


  1. Thanks for posting kitty. I think this is the one I made with my son many years ago. .well probably 10? And I haven't been able to find the original online (til now) the rest are claimed to be recipes others made up themselves. All I could remember about the recipe was that it used superfine sugar. Something hard to find here last time so I had to whiz regular granulated in the food processor.