Recipes
Toblerone Shortbread
-
-
- Ingredients:
- 1 ¾ cup Arrowhead Mills Organic Unbleached All-Purpose Flour
- 1 cup Unsalted Butter (room temp)
- ⅓ cup Granulated Sugar
- ½ teaspoon Vanilla
- ¼ cup Cornstarch
- ¼ teaspoon Salt
- 300 grams Toblerone (½ roughly chopped, ½ sliced)
For best result, ingredients should be weighed
-
- Directions:
- Preheat oven to 325°F. In large bowl, beat butter and sugar until light and airy (about 3 minutes). Beat in vanilla.
- In separate bowl, combine flour, cornstarch and salt; add into butter mixture and mix until just combined. Fold in roughly chopped chocolate.
- Drop by 1 tablespoon, onto parchment-lined baking sheets making sure each round is 2 inches apart. Flatten slightly, pressing 1 slice of Toblerone onto each round. Refrigerate until firm (about 15 minutes).
- Bake for 15 to 18 minutes, until edges are golden. Let cool for 5 minutes until transferring to a cooling rack. Cool for 15 minutes before enjoying!
-
