Low Fat Classic Shortbread Biscuit
Indulge in the timeless charm of buttery shortbread with a healthier twist! This recipe for Low Fat Classic Shortbread Biscuits delivers all the crumbly, melt-in-your-mouth goodness of the original while lightening things up with reduced butter content and a perfectly balanced blend of all-purpose flour and cornstarch for that signature velvety texture. Sweetened gently with confectioners' sugar and kissed with pure vanilla, these biscuits are the epitome of simplicity and elegance. Ready in just 35 minutes, they are an ideal low-fat treat for tea time, gifting, or an everyday snack. Whether you're cutting them into classic rounds or creative shapes, these golden biscuits will impress with their delicate flavor and satisfying crunch. Perfect for those seeking a lighter, yet indulgent version of the classic shortbread, this recipe is proof that you don’t have to compromise on taste!
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 60 grams Cornstarch
- 100 grams Unsalted butter, softened
- 50 grams Confectioners' sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.
In a medium-sized bowl, sift together the all-purpose flour and cornstarch. Set aside.
In a large mixing bowl, cream the softened butter and confectioners' sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the vanilla extract and salt to the butter mixture, and mix until just combined.
Gradually add the sifted flour and cornstarch to the butter mixture, mixing on low speed. Continue to mix until the dough comes together. It will be crumbly but should hold when pressed together.
Turn the dough out onto a lightly floured surface and gently press it together to form a cohesive dough.
Roll the dough to about 1/2 inch thick and cut out biscuits using a round cookie cutter or shape of your choice, re-rolling the scraps as necessary.
Place the biscuits onto the prepared baking sheet, about 1 inch apart.
Bake in the preheated oven for 18-20 minutes, or until the edges begin to turn a golden color.
Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
1809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 50.9 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 226 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
