It was Button buddy Laura’s birthday a little while ago, and if there’s one thing I know, its that laura LOVES cake. She also loves biscuits, tea and toblerone. As tea and biscuits would make for an odd (or amazing?!) cake, I thought I would have a go at some toblerone cupcakes. They tasted pretty good, even though I overbaked them a bit (I forgot to put on the timer, oops.) I adapted this recipe from a staple caramel sponge cake.
These cookies can be made at any time of the year, but with the abundance of giant Toblerone bars in the shops for Christmas, they make a quick and tasty festive bake.
To make 16 cookies you will need:
- 250g softened butter
- 100g granulated sugar
- 200g plain flour
- 30g cornflour
- A few drops of vanilla extract
- 1/2 a large Toblerone bar, roughly chopped
1. Preheat the oven to 180 degrees. Begin by creaming together the butter and sugar, then beat in the vanilla.