Makes 28 Shortbreads
Prep time: 40 minutes
Macros (per shortbread):
Protein - 2g
Carbohydrates - 6g
Fats - 3g
Ingredients
1/2 cup butter, softened
1/4 cup maple syrup
1 cup plain flour
1 scoop (30g) True Protein WPI90 in French Vanilla
1/2 tsp mixed spice
1/4 teaspoon salt
Method
1. Preheat your oven to 160°C
2. Whisk the butter and maple syrup in a large bowl until smooth
3. Add the flour, vanilla WPI90, mixed spice and salt and use a spatula to combine.
4. Wrap the dough in some cling wrap and place it in the fridge for 15-20 minutes to chill.
5. Once chilled, roll the dough out between two pieces of baking paper until about 4mm thick. Use some Christmas cookie cutters to cut out your desired shortbreads and carefully place them on a lined tray. (tip: if you are finding the dough too soft to work with, place it back in the fridge to firm up again).
6. Bake in the oven for 7-9 minutes or until just golden around the edges.
7. Allow to cool, then place in a glass jar and decorate as desired with some twine, ribbon and a label.
