6/12 Days of Christmas Baking

Brynn Lewis, Staff Writer

Toblerone Shortbread

This is melt-in-your-mouth shortbread. But not only that, it’s melt-in-your-mouth shortbread with Toblerone chunks. I’d ask what more could you want, but I already know the answer. Nothing. You want nothing more than this.


  • 1 cup softened butter
  • 1/3 cup granulated sugar
  • ¼ cup cornstarch
  • Pinch salt
  • 1 ¾ cups all-purpose flour
  • 1 cup Toblerone, chopped


In a bowl, beat butter with sugar until light and fluffy. Stir in cornstarch and salt; stir in flour, about one third at a time to make a smooth dough. Stir in the Toblerone pieces. Drop by rounded tablespoonfuls onto a parchment paper lined cookie sheet about one inch apart. You can press an extra chunk of Toblerone into the top of each cookie. Bake in the centre of a 275°F oven are golden, around 40 minutes. Let cool for two minutes on pan before transferring them to racks.



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