Christmas time is the best time! And it’s not all the presents that gets our hearts feeling jolly but it’s all the amazing baked goods that seems to come out in overdrive this time of year.

We don’t know about you, but when that Holiday Spirit is in the air, we seem to have more time to spend in the kitchen baking our little hearts out. So we welcome you to turn up the Christmas tunes (yes, the music does make a difference) and put on your apron because we are about to share with you our FAVOURITE recipe of the holiday season!

Shortbread Toblerone

OK, so I’m sure you have heard about or have tasted at one point someones shortbread Toblerone cookie. Maybe you have tired baking it yourself or have wanted to dabble in this recipe and haven’t yet. There are many variations on this recipe out there but what we know is that THIS one is a MUST for us during the holidays. This is the cookie that is MOST requested during the holiday season. If someone we know has tried it, it’s one they have asked for again! We love how easy it is to make, the fact that it has no raw ingredients which makes eating the cookie dough a (safe) given and it takes no time to bake.

Tip: We always double the recipe!


1 cup unsalted butter at room temperature

½ cup plus 2 Tbsp icing sugar

¼ cup cornstarch or rice flour

1 ½ cup all purpose flour

½ tsp salt

1 tsp vanilla extract

Toblerone Chocolate – Mini Size

Shortbread Cookies

1. Preheat oven to 350 °F. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often. Sift in cornstarch or rice flour and blend in. Sift in all purpose flour and salt and mix until dough comes together (it will be soft). Stir in vanilla.

2. Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies and bake for 18 to 20 minutes, until bottoms brown lightly. Remove from cookie sheet to cool.

3. Prepare shortbread recipe as above and spoon onto an ungreased baking sheet. Press a triangle piece of chocolate  into the centre of each cookie and bake for 18 to 20 minutes, until bottoms brown lightly.