Ingredients:

 125g Softened Butter 

60g Granulated Sugar 

60g Semolina 

125g Plain Flour 

1 Scoop Max Whey Strawberry 

Method: 

 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. 

Enjoy!