Toblerone Cookies

Happy (winter) Holidays everyone!

I've just returned from a four-day trek in the bush. Let's just say it was fun, but I am sooooo happy to be experiencing the joys of my shower and bed. When you're in the bush, you start fantasising about all the different things you could be doing, foods you could be eating etc. when you're at home. I think we all went a little crazy! Don't get me wrong, sleeping in a dirty cave is... nice, but I appreciate my home a great deal now!

The fact that it was so cold and wet on the trek made coming home a lot more satisfying I think, too. I was absolutely soaked to the core out there, so I'm glad to be in the dry. And now that I'm at home, typing away, it's such a beautiful day! Dammit, weather! Humph.

I actually had a great time on the trek. I really improved my navigational skills, and talked to kids and teachers that I might not usually have been able to talk to. So all in all, it was a good experience. And I did get to test out some... ahem, interesting combinations of ingredients.

Fact:  Vegemite + raw carrots = winning combination.

Fact: Sultanas + dry crackers = surprisingly tasty.

Fact: All food tastes better in the bush.

But really, we all know that these Toblerone Cookies I whipped up this morning for my sister's friends, look DAMN TASTY.

Ooh yes. I decided to chop up a big ol' triangular prism of the stuff and incorporate them into some mighty fine biscuits. The idea just came to me, most probably because I was in serious need of baking therapy after my stressful time in the bush.

And I made them little triangles! So they would look just like... you get the idea.

These cookies are so cute and triangular! Chocolate enjoyers will... enjoy the reference to the Swiss prism-y chocolate bar, and will most definitely appreciate their amazing, overwhelming chocolate and almond taste. To top it all off, the chunks of Toblerone inside the cookies stays all melty, even when the biscuits are cooled - yay! I know how much you all enjoy melty chocolate chunks :)

Well, I think that settles that. You shall make these cookies, and rejoice when their soft crumb teases and delights your palette. And also, these are most definitely a milk-and-cookies kind of cookie, so please don't disrespect that. (Unless you're a bit of a biscuit-rebel).

Toblerone Cookies

{Cookie dough recipe adapted from "Chocolate Magic" by Kate Shirazi. Toblerone idea adapted from Angela's brain.)

Makes 20

Ingredients:

1 1/3 cups plain flour

1/2 tsp baking soda (bicarb)

1/3 cup cocoa powder

85g unsalted butter, softened

1 cup brown sugar

1 tsp vanilla extract

2 large eggs

300g milk or dark Toblerone, coarsely chopped

150g slivered almonds, lightly toasted

Method:

Preheat the oven to 180 degrees celsius. Line two baking trays with baking paper.

Sift flour, baking soda and cocoa powder into a large mixing bowl and set aside.

Cream butter and sugar in a mixing bowl until pale and fluffy, then add the vanilla and eggs. Fold in Toblerone chunks and slivered almonds until evenly spread throughout. Fold flour mixture through wet mixture until combined.

On a large square of baking paper, place the mixture and mould into a triangular prism shape (like Toblerone) with floured hands. Fold baking paper over the sides, shape further, and freeze for 10 minutes.

Remove from freezer, cut into triangles about 1 cm thick, reshape quickly if needed, and place cookies on baking trays. Bake for 12-15 minutes. Transfer to a wire rack. Cookies will firm up when cooled.