Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Break eight triangles off one Toblerone, and cut each in half so you have 16 triangles, then put in the fridge to chill. Chop all the rest into small chunks.
Melt the dark chocolate in a bowl over (but not touching) a pan of simmering water, or in short blasts in the microwave.
Beat the butter and sugar until pale and light. Gradually add the beaten egg, then add the vanilla extract and the melted chocolate and mix until smooth. Sift the flour, baking powder and a pinch of salt over the mixture. Add the ground almonds, chopped Toblerone, and milk, and mix well. Cover and chill until firm (about 30 minutes).
Heat the oven to 180C/fan 160C/gas 4. Cover a solid baking sheet with baking paper or a silicone baking mat. Scoop a heaped tbsp of the dough into your hand and roll into a rough ball. Put on the baking sheet. Repeat with the remaining cookie dough, keeping the cookies spaced well apart. Press down lightly, then sit a small triangle of Toblerone on each. Bake for about 12 minutes, or until the top is firm but not crisp. Cool completely before eating.