Total Time
34mins
Prep 20 mins
Cook 14 mins

A great twist on an already great shortbread recipe!

Directions

  1. Cream butter and sugar in a medium bowl. Beat until light and fluffy.
  2. Add flour and cornstarch gradually while beating continuously. Beat until light.
  3. Take one teaspoon of shortbread mixture and slightly flatten between palm of your hands.
  4. Place one triangle of Toblerone in the center of the shortbread and top with another slightly flattened teaspoon of shortbread mixture. Seal edges of cookie perimeter with fingers.
  5. Bake in oven at 375 degrees F (190 degrees C) for 12-14 minutes.
Most Helpful

Followed the recipe exactly and my cookies completely flattened out in the oven and the edges were burnt. I dropped them in generous blobs so it is not a question of them being too small. Hugely disappointing and a waste of ingredients.

Andrea M. January 05, 2016

My new favourite shortbread recipe!! I actually found this on the Kraft Canada web site. The only difference I made was to blend the sugar to a superfine texture. Very tender cookie with the surprise of Toblerone!

Debbb December 28, 2012

These are excellent! Definetely try them!

mwhite December 18, 2009