Recipe Category: Shortbread
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Ingredients
- 2 cups (270 g) hazelnuts
- 1 cup (225 g) butter, at room temperature
- 1/2 cup (12 g) Splenda
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup (130 g) vanilla whey protein powder
- 2 tablespoons (30 ml) water
Method
- Preheat the oven to 325°F (170°C, or gas mark 3)
- Grind the hazelnuts to a fine meal with a food processor
- Set aside
- Use an electric mixer to beat the butter until its fluffy
- Add the Splenda and beat well again
- Beat in the egg, combining well
- Sprinkle the salt and baking powder over the top of the mixture and add half of the ground hazelnuts
- Beat them in, add the rest of the hazelnuts, and beat again
- Beat in the vanilla whey protein powder and then the water to make a soft, sticky dough
- Line a shallow baking pan (a jelly roll pan is best, and mine is 11 1/2 x 15 1/2 inches (29 x 39 cm)) with baking parchment and turn the dough out onto the parchment
- Cover it with another piece of parchment and press the dough out into an even layer covering the whole pan
- The pressed dough should be about 1/4 inch (6 mm) thick
- Peel off the top sheet of parchment and score the dough into squares using a pizza cutter or a knife with a straight, thin blade
- Bake for 25 to 30 minutes or until golden
- You’ll need to rescore the lines before removing the shortbread from the pan
- Use a straight up-and down motion, and the shortbread will be less likely to break outside the score lines
Makes 4 dozen cookies
- Each with 1 grams of carbohydrates, a trace of fiber, and 1 gram of protein
Full List of Shortbread Recipes
Full List of Baking Recipes