Valentines Shortcake Dumbbell Cookies ‚̧


Plant-Based Chef Stephanie (@plant.steph) has been busy in the kitchen, and we are in-love! You have a not-so-secret admirer this year!ūüėȬ†


  • 85g Non-dairy butter¬†
  • 50g Icing sugar¬†
  • 1/2 Tsp Vanilla extract
  • 120g Plain flour¬†
  • Ready to roll icing to decorate¬†
  • Cookie cutter (heart shaped, but that is your choice!) ‚̧
  • 30g Reflex Plant-Based Protein - Wild Berry¬†


  1. In a large bowl, beat together the butter and icing sugar until smooth. Add the vanilla extract and mix in.
  2. Add the flour and protein powder to the bowl, mixing with a spoon until it comes together to form a dough.
  3. Use your hands to form a smooth round ball and cover in cling film. Chill in the fridge for 30-60 minutes.

  4. Preheat your oven to 170C.
  5. Roll the dough out onto a lightly floured work surface. Using your cookie cutters, cut out all the cookies and place them on a lined baking tray.
  6. Bake the cookies in the oven for 10-12 minutes, until edges start to turn golden. Remove from the oven and allow to cool completely before icing.
  7. Roll out your icing. Cut out a smaller shapes for decorations and lightly brush the undersides with liquid icing to stick to your cookies.
  8. Decorate until your hearts content! ‚̧
  9. Gift them to your special someone...Or don't just keep them for yourself! ūüėā


Dumbbell Cookies

What is Plant-Based Protein? 

Plant-Based Protein is a blend of three high-quality protein sources with added vitamin B12, which contributes to normal immune function and the reduction of tiredness and fatigue. With 21g of protein per serving this great-tasting, high-quality formula will give your body the protein it needs and help you to reach your fitness goals.

Available in three great-tasting natural flavours, Cacao & Caramel, Vanilla Bean and Wild Berry, Plant-Based Protein is also low in sugar, contains digestive enzymes and LactoSpore¬ģ, a friendly bacteria.

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