Step 1 - Get ingredients ready.
Step 2 - Beat butter and sugar and then stir in flour mixture.
Step 3 - When shortbread turns out really crumbly, watch video from The Joy of Baking website (which is where you can find the recipe I used for shortbread) to see where you went wrong and shout "HALF a cup of sugar? What? Really?!" Then re-read recipe to find out - yes indeed, half a cup of sugar NOT 1 cup.
Step 4 - Run down to Tesco to buy more butter. I bought 6 because they were on sale and I'm bound to need more at some point. This won't be the only mistake.
Step 5 - Get ingredients ready (again) and measure out HALF a cup of sugar.
Step 6 - Follow instructions carefully and make sure butter is smooth.
Step 7 - Watch as the dough goes crumbly (again) and cry a little on the inside.
Step 8 - Get a brain wave (they sometimes happen, infrequently yes, but they do) and place the crumbly dough in a re-sealable bag and add little water. Gently smoosh everything around in the bag until the dough looks more like the dough in the video. Form dough into a ball, place in plastic wrap and flatten into a disk shape. Refrigerate for an hour or overnight because you're going out for dinner and you can't spend all your time baking in the kitchen. Note the difference:
Step 9 - Roll out dough and cut into shapes using a cookie cutter. Halfway through, when your black jeans are covered in flour, remember to put on your apron (this should really be step 1).
Step 10 - Taste test Toblerone triangle. If determined to be of good quality (it might take a couple to be sure) place one triangle in the centre of each cookie, place on a baking tray and stick in the fridge for 15 minutes.
Step 11 - Bake in the oven while crossing your fingers that they taste okay when done.
Step 12 - Give yourself a good ol' pat on the back when they come out looking beautiful and tasting absolutely fantastic. Pat, pat, pat.