PersonalPoints™ per serving
These cookies have a crisp outer and soft inner - not to mention the Toblerone chocolate!
White Self Raising Flour
½ teaspoons, level
Light Brown Sugar
75 g, soft
3 tablespoons, level, golden syrup
Egg, whole, raw
1 medium, raw, beaten
Toblerone Milk Chocolate
90 g, 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.
This recipe is suitable for the following approaches: Vegetarian and Higher Carb.