High Protein Classic Shortbread Biscuits
Indulge in the perfect balance of flavor and nutrition with these High Protein Classic Shortbread Biscuits, a modern twist on the beloved buttery treat. These melt-in-your-mouth biscuits are made with a combination of vanilla protein powder, whole wheat flour, and all-purpose flour, delivering a subtle boost of protein while maintaining the classic crumbly texture you adore. The addition of cornstarch ensures a delicate bite, while a hint of salt enhances the richness of the buttery base. Quick and easy to prepare, the dough is rolled and sliced into elegant rounds, baked to golden perfection in just 20 minutes. Whether enjoyed as a wholesome snack with tea or stored for guilt-free indulgence throughout the week, these high-protein shortbread biscuits promise to satisfy both your cravings and your nutritional goals.
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Ingredients
- 200 grams Unsalted butter, softened
- 60 grams Vanilla protein powder
- 100 grams All-purpose flour
- 50 grams Whole wheat flour
- 50 grams Confectioners' sugar
- 30 grams Cornstarch
- 0.5 teaspoon Salt
Directions
Step 1
Preheat your oven to 160°C (320°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, use an electric mixer to cream the softened butter and confectioners' sugar together until light and fluffy, about 2-3 minutes.
Step 3
In a separate bowl, sift together the all-purpose flour, whole wheat flour, vanilla protein powder, cornstarch, and salt.
Step 4
Gradually add the dry ingredients into the creamed butter and sugar, mixing at low speed until a soft dough forms.
Step 5
Divide the dough into two halves. Roll each half into a log about 4 cm in diameter. Wrap each log in plastic wrap and refrigerate for about 30 minutes to firm up.
Step 6
Once chilled, remove the logs from the refrigerator and slice into 1 cm thick rounds using a sharp knife.
Step 7
Place the biscuit rounds onto the prepared baking sheets, leaving a little space between each one.
Step 8
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden.
Step 9
Remove from the oven and allow the biscuits to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve the shortbread biscuits with tea or coffee, or store them in an airtight container for up to one week.
Nutrition Facts
| Serving size | (493g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2505.0 |
| Total Fat 166.2g | 0% |
| Saturated Fat 104.0g | 0% |
| Cholesterol 466.6mg | 0% |
| Sodium 1515.5mg | 0% |
| Total Carbohydrate 194.1g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 52.5g | |
| Protein 68.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 474.0mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 653.9mg | 0% |
Source of Calories