We're getting ready for Burns Night tonight, with our take on the traditional Scottish biscuit - sweet, buttery, delicious shortbread with a boost of Neat protein! Enjoy it with a cheeky glass of whisky to celebrate the night like a true Scot...
Preheat your oven to 170c. In a small bowl, whisk together the oat flour, sweetener, baking powder, and salt. In a separate bowl of mixer, mix together the butter, milk, vanilla extract and cinnamon.
Mix the wet ingredients into the dry ingredients until completely mixed with no lumps. Cover the bowl and refrigerate for about 1 hour.
Roll out the dough between sheets of baking paper, and use a cookie cutter to create your cookies. This is a little tricky to do as the mixture is sticky, so if preferred, bake in a sheet, score lines down the mixture and break up after cooking.
Bake for approx. 12 minutes, or until the cookies are golden brown around the edges. Transfer them to a wire cooling rack to cool completely and firm up.