High Protein Classic Shortbread Biscuits
Elevate your teatime treats with these High Protein Classic Shortbread Biscuits—an innovative twist on the timeless favorite! Infused with rich vanilla protein powder, these buttery shortbread cookies pack a delightful protein boost, making them a guilt-free indulgence. The perfect balance of all-purpose and whole wheat flour creates a tender crumb, while a hint of cornstarch keeps them meltingly soft with every bite. Prepared in just 15 minutes and baked to golden perfection, these cookies are ideal as a post-workout snack or an elegant accompaniment to your afternoon coffee. With their delicate texture, irresistible flavor, and added nutritional value, these high-protein shortbread biscuits are a blend of classic charm and modern health-conscious baking.
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Recipe Information
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
Instructions
Preheat your oven to 160°C (320°F) and line two baking sheets with parchment paper.
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.
In a separate bowl, sift together the all-purpose flour, whole wheat flour, vanilla protein powder, cornstarch, and salt.
Gradually add the dry ingredients into the creamed butter and sugar, mixing at low speed until a soft dough forms.
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.
Once chilled, remove the logs from the refrigerator and slice into 1 cm thick rounds using a sharp knife.
Place the biscuit rounds onto the prepared baking sheets, leaving a little space between each one.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden.
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.
Serve the shortbread biscuits with tea or coffee, or store them in an airtight container for up to one week.
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.2 g | 213% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 52.5 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 654 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
