Herbalife Protein Shortbread Recipe UK — 13.7g Protein, 158 kcal, Makes 8

Combine Protein Bake Mix, Protein Drink Mix and wholemeal flour, mix in melted margarine and milk, knead into a dough, press into a lined tin, score into 8 triangles and bake at 170°C for 15–20 minutes until golden.

Rachel Orriss is a Herbalife Nutrition Coach based in the UK. All Herbalife products used in this recipe are genuine and sourced directly. Nutritional figures are approximate — always check current product labels for exact values.

Recipe Card

Ingredients

• 96g Protein Bake Mix
• 112g Protein Drink Mix
• 50g wholemeal flour, plus extra to dust
• 100g reduced fat margarine, melted
• 70ml semi-skimmed milk

Method

1. Preheat the oven to 170°C/gas mark 3 and line the bottom of the tin with baking paper. In a large mixing bowl, combine the Protein Bake Mix, Protein Drink Mix and flour. Mix in the melted margarine, then stir in the milk gradually. Use your hand to bring the mixture together into a dough by kneading for 1 minute. The mixture should be firm but sticky.
2. Transfer the mixture to the prepared tin and dip a metal spoon in a small cup of water or milk and use it to smooth the mixture down to fill the whole tin, creating a smooth surface. Using the tines of a fork, dusted in flour, make a pattern all around the edge of the shortbread by pushing the fork tines into the mixture and making an indent. Score four lines going from one end of the tin to the other at equal intervals, so you have eight triangles within the circle. Prick the shortbread with a fork several times within the triangles to make a spotty pattern.
3. Bake on the bottom shelf of the oven for 15–20 minutes, until golden, then allow to cool in the tin. Remove from the tin and cut where you scored the lines to create triangle pieces of shortbread.

What it is

A classic shortbread texture with 13.7g protein per piece and just 1g sugar. Made with Protein Bake Mix and Protein Drink Mix — a genuinely high-protein biscuit treat.

Getting the dough right

The dough should be firm but sticky — don't add too much extra flour. Use a wet spoon to smooth the surface in the tin rather than your hands.

Scoring tip

Score the lines before baking, not after — this makes it much easier to cut clean triangles once the shortbread has cooled in the tin.