Shortbread tastes amazing but when you add a superior plant-based protein you are getting the nutritional benefits of this superfood which is a great source of magnesium. In this shortbread recipe, we have used vegan-certified Kiwi Hemp Hearts
Ingredients
- 230 g Salted butter
- ½ cup Caster sugar
- 1 tsp Vanilla essence
- 1 pinch Salt
- 2 cups All-purpose flour
- 95 g Cornflour
- ½ cup Hemp seeds
Directions
- Preheat oven to 150°C. Lightly grease a large baking tray.
- In a large bowl cream together butter, caster sugar, vanilla essence and salt until pale in colour (can be done by hand or in an electric mixer).
- In a separate medium bowl mix together flour and cornflour, then sieve into butter mixture. Add hemp seeds and mix quickly and thoroughly to bring all ingredients together – but don't over-mix as you run the risk of warming the shortbread mixture, which will result in a poor crumb.
- Turn out onto a lightly floured work surface and knead gently and quickly to form a loose dough. Place dough between 2 sheets of greaseproof paper and roll out to 1cm thick. Cut into desired shapes using cookie cutters then transfer to a baking tray.
- Bake for 15 minutes at 150°C then turn oven down to 130°C and continue baking for 10-15 minutes or until pale and crisp.
- Remove from oven and carefully transfer to a wire rack to cool.