Ginger Biscuit Protein Millionaire Shortbread.

Yes. You heard it right. Protein millionaire shortbread. If that’s not something to get excited about, I don’t know what is!

This recipe is one I’ve been wanting to try for so long, and when the new Free Soul Ginger Biscuit Vegan Protein flavour came out, I knew it was time. My latest tasty treat hankering has been for baked goods, namely those covered in chocolate, so I thought why not try re-create my own with a bit of a twist.

And seeing as Autumn is now here in full force, why not spice it up with some seasonal spices (aka ginger).

If you’re craving something sweet and homemade, this one really does hit the spot and unlike regular shortbread bases, it’s gluten free! I also used vegan protein and chocolate. Unfortunately, condensed milk isn’t vegan, but I’m sure there is a substitute that could be used. (Maybe that’s my next recipe task!)

The caramel layer is made using condensed milk, and to make this you need to boil it. This is the only time consuming aspect of the bake but I promise you, its worth the wait!

Serving Size.

Makes 20 shortbread bites.

Ingredients.

• 60g Free Soul Ginger Biscuit Vegan Protein powder
• 400g Light Condensed Milk
• 80g Oats
• 1 tbsp Honey
• 50g Pure Heavenly Dark Chocolate
• 20 Sprays Fry Light Butter Spray
• Choc shot (for optional drizzle)

Macros per bite.

92 kcal / 4g P / 16g C / 1g F

Method.

1. Pre-heat the oven to 160 degrees.
2. Set aside 150g condensed milk, and pour the remaining into a small oven proof bowl.
3. Place the smaller bowl into a large bowl filled with water. Cover with tin foil and place into the oven for 1.5-2 hours.
4. While the condensed milk is cooking, blend oats and protein powder to make a fine flour.
5. Add the 150g condensed milk, honey and fry light. Combine until stuck together.
6. Press the base into a square tin, and place in the fridge to set.
7. Once the caramel is ready, pour onto your base, and place back into the fridge to set.
8. Melt the chocolate and pour over the caramel layer.
9. Put back in the fridge until the chocolate is fully set.
10. Slice into chunks, drizzle with choc shot.
11. Enjoy!

TOP TIP: Leave the shortbread to set for as long as you can wait in the fridge. The longer the better and the easier it is to remove from the mould. If you’re like me and too impatient (oops) some of the ‘biscuit layer’ will stick to the bottom and no-one wants that!

I think this was one of my favourite protein treats I’ve made so far! However, I always try to bake with my readers in mind, so is there anything in particular you’d like to see on here?

Please do let me know! Via email, comment on here or DM me on Instagram! It makes my day being able to interact with so many of you.

Happy Baking!

Amy xo.