25 September, 2020
Protein Shortbread
Who doesn’t love shortbread? These have added protein. thanks to the addition of Lupin flour, which also gives the shortbread a lovely golden glow. We use a sugar/stevia mix which reduces the calorie load a little.
Ingredients
- 240g butter
- 40g sugar/stevia mix (or 60g sugar)
- 225g plain flour
- 75g lupin flour
Method
In a food processor (or Thermomix) cream together the sugar and the butter until it’s gone a creamy colour and gone fluffy.
Add the flour mix, and run the food processor until it’s mixed. It’ll look like light brown lumpy crumbs. Empty it onto a surface which you lightly dusted with sugar. Press the crumbs together into a ball, and then roll it into a log, about 5cm in diameter. Roll the log up in clingfilm, and put it in the fridge for at least half an hour. It’s important to do this because the dough hardens up in the fridge, so you can cut it, and it also stops the finished shortbreads from spreading too much when they’re cooking.
While the dough is chilling, preheat the oven to 180ºC. Line a baking tray with baking paper.
Once the dough is nice and firm, unwrap it from the clingfilm, and cut the log into slices just under 1cm thick. Lay them on the baking tray and pop them in the oven for around 10-15 minutes.
Let them cool on the tray and then put them in an airtight jar.