Toblerone Shortbread Cookies Food

TOBLERONE SHORTBREAD COOKIES

Steps:

• 1. Heat your oven to 350 degrees F.
• 2. Beat butter and superfine white sugar in a large bowl with a mixer on high speed until light and fluffy.
• 3. Mix flour and cornstarch together in a separate bowl.
• 4. Gradually add to the butter mixture, beating well after each addition.
• 5. Stir in Chocolate chunks with a wooden spoon.
• 6. Drop by heaping tablespoonful's, 1 inch apart, onto baking sheets. I line mine baking sheets with Parchment paper.
• 7. Bake 20 to 25 minutes or until lightly browned.
• 8. Cool 5 minutes on the baking sheet. Remove to wire racks. Cool here completely.
• 9. Sprinkle with Icing Sugar.

TOBLERONE CHEESECAKE

Steps:

• Melt the 1/3 cup of butter.
• Crush chocolate biscuits into crumbs.
• Mix together the chocolate biscuit crumbs and melted butter. Press mixture into bottom of lightly greased 23cm (9-inch) springform pan. Place in refrigerator to chill.
• Beat the cream cheese with an electric mixer for 2 minutes or until smooth.
• Place the chocolate in a small saucepan or in the top of a double boiler on low heat (water in bottom of double boiler should be at a slow simmer) and melt the 200g (approximately 8 ounces) of toblerone, stirring constantly.
• Add the sugar, melted toblerone, and heavy cream to cream cheese and continue beating until thoroughly combined and very smooth.
• Remove cheesecake base from refrigerator and spoon mixture into base. Smooth top of cake with a metal spatula. Refrigerate (in pan) for at least 4 hours or overnight.
• Before serving, remove cheesecake from refrigerator and release sides of springform pan. Place cheesecake on serving platter and garnish with the extra grated Toblerone chocolate and dust top with confectioners' sugar (optional).
• Tip:.
• The longer you leave the cheesecake in the refrigerator, the firmer it will be; 12 hours or overnight is best.

TOBLERONE SHORTBREAD COOKIES

Steps:

• Cream together butter and icing sugar, beat in vanilla and salt.
• Add flour 1 cup at a time, mixing well after each time.
• Stir in toblerone.
• Roll dough into 1" balls and place 2" apart on cookie sheet. Flatten with a fork dipped in icing sugar. Bake at 350 degrees for 12-15 minutes.

5-INGREDIENT TOBLERONE SHORTBREAD COOKIES

Steps:

• Cream butter and sugar in a medium bowl. Beat until light and fluffy.
• Add flour and cornstarch gradually while beating continuously. Beat until light.
• Take one teaspoon of shortbread mixture and slightly flatten between palm of your hands.
• 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.
• Bake in oven at 375 degrees F (190 degrees C) for 12-14 minutes.

TOBLERONE SHORTBREAD 2000 (CANADIAN)

Steps:

• Cream butter and icing sugar well together until light and fluffy.
• Sift flour and cornstarch and baking powder together and add into sugar mixture.
• Fold in the chopped chocolate toblerone candy bar.
• Blend all well.
• Roll into large cookie balls, about 2 inches.
• Bake at 350 degrees for 11 minutes.
• Remove, cool, dredge in powdered sugar if desired.

TOBLERONE SHORTBREAD WITH BROWNED FLOUR

Steps:

• To brown the all purpose flour, spread it evenly on a cookie sheet and put it in the oven about 4-5 inches from the top, on broil. Watch it at all times, so it doesn't burn but is browned. Turn the flour with a spatula several times to brown it on all sides. Let cool, and then sift.
• In a stand mixer combine the butter and fruit sugar and beat until fluffy.
• Add in the sifted browned flour, and rice flour and mix until the dough comes together.
• Chop the Toblerone chocolate bars into chunks about the size of a sugar cube, and mix into the dough.
• Spoon onto a cookie sheet and bake at 300F for 50-60 minutes.