Toblerone Cookies
These cookies have a crisp outer
and soft inner not to mention the Toblerone chocolate
Servings: 16
Points per cookie: 2 (Original points)
175 g self raising flour
½ tsp baking powder
75 g light brown sugar, soft
50 g polyunsaturated margarine
3 tbsp Golden Syrup
1 medium egg, beaten
90 g Toblerone, roughly chopped
Preheat the oven to Gas Mark 4/180°C/fan oven 160°C/350°F. Line 2 trays with non-stick baking parchment.
175 g self raising flour
½ tsp baking powder
75 g light brown sugar, soft
50 g polyunsaturated margarine
3 tbsp Golden Syrup
1 medium egg, beaten
90 g Toblerone, roughly chopped
Preheat the oven to Gas Mark 4/180°C/fan oven 160°C/350°F. Line 2 trays with non-stick baking parchment.
Sift together the flour and baking
powder into a large bowl and stir in the sugar.
In a small pan gently melt the margarine and syrup. Cool slightly then add to the flour with the egg. Beat to a stiff dough and mix in the Toblerone pieces.
Place 16 well spaced out dessert spoonfuls on the trays and bake for 10-12 mins until golden. Leave on the trays to cool for 5 mins before transferring to a wire rack. Once cool store in an airtight container for up to 3 days.
In a small pan gently melt the margarine and syrup. Cool slightly then add to the flour with the egg. Beat to a stiff dough and mix in the Toblerone pieces.
Place 16 well spaced out dessert spoonfuls on the trays and bake for 10-12 mins until golden. Leave on the trays to cool for 5 mins before transferring to a wire rack. Once cool store in an airtight container for up to 3 days.
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