Toblerone Shortbread

November, 2019

Elevate your shortbread recipe by adding in chopped Toblerone and cacao nibs. Finish with a light dusting of icing sugar and you’ve got a great edible gift for anyone who loves chocolate.

1 c. room temperature butter

½ c. sugar

1¾ c. flour

¼ c. corn starch

¼ tsp. kosher salt

1 tsp. vanilla bean paste or vanilla extract, both work

¼ c. cacao nibs, finely chopped

2 x 100 g. Toblerone bars, chopped

icing sugar to finish

Preheat the oven to 350º F. Line two cookie sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, corn starch and salt then set aside.

Cream together the butter and the sugar until light and fluffy. Drizzle in the vanilla bean paste or vanilla. Add in the dry flour mixture. At first the dough will look crumbly, keep beating until it comes together like a shortbread dough.

Fold in the chopped Toblerone and the chopped cacao nibs.

Using a cookie scoop, fill the cookie sheets, leave room for the cookies to spread.

Bake for 18-22 minutes, until the edges just start to turn golden brown. Let the cookies cool for 10 minutes on the cookie sheet and then switch them onto a cooling rack for another 10 minutes. Lightly dust each cookie with icing sugar for the finishing touch!