125g Softened Butter
60g Granulated Sugar
125g Plain Flour
1 Scoop Max Whey Strawberry
Mix together the softened butter & granulated sugar.
Then add the semolina, plain flour, Max Whey & mix well until everything is combined with the butter.
Using your hands press the mixture together & roll it into a ball.
On a well floured surface roll the mixture out to approximately 1cm thick using a rolling pin.
Cut out your shortbread hearts & place them on a well floured baking sheet.
Chill in the fridge for at least 1 hour
Bake the shortbread in an oven pre heated to 180’c for 10-12 minutes.
Allow the shortbread to cool fully before decorating.