One of our favourite family Christmas traditions! Shortbread balls, each hiding a piece of Toblerone.
Ann & Bruce first had these cookies made by Linda, a coworker at Discover Software. We loved them and have been making them every holiday season since.
Ingredients
- 454 g (1 lb) butter, softened
- 1 cup icing sugar
- ½ cup cornstarch
- 3 cups flour
- 2 tsp vanilla
- Toblerone (original), chopped: halve the triangles of a small bar, or cut a large bar’s triangles into thirds (one small bar gives 24 pieces)
Method
Heat the oven to 175°C (350°F).
Beat the butter in a mixer until lightly fluffy. Add the icing sugar, cornstarch, flour, and vanilla and beat until fluffy.
The dough needs to be fluffy but not too warm. If it’s too warm, chill it for about half an hour, but don’t let it get so cold that you can’t work it.
Roll a spoonful of dough into a ball. Push a piece of Toblerone into the centre, then reroll so the dough covers it completely.
Bake until the edges just start to turn golden, roughly 12–15 minutes. Ovens vary a lot, so go by the colour, not the clock. The balls will spread slightly.
Let the cookies cool on the pan, then move them to a rack to cool completely.
Notes
- Store in an airtight container in the fridge. Serve straight from the fridge, or pull some out a few hours ahead.