Low Fat Classic Shortbread Biscuits
Indulge in the timeless charm of shortbread with a healthier twist through our Low Fat Classic Shortbread Biscuits recipe. Packed with buttery goodness yet lightened up with creamy low-fat Greek yogurt, these biscuits offer the perfect balance of flavor and texture without compromising richness. Featuring a delicate crumb and a hint of vanilla, this recipe uses a blend of all-purpose flour and cornstarch to achieve that melt-in-your-mouth quality. Perfectly portioned for up to 12 servings, these golden beauties bake to perfection in just 20 minutes, making them an ideal treat for tea time or snack breaks. Plus, they’re easy to prepare with a simple dough and customizable shapes for an elegant presentation. Enjoy a lighter approach to indulgence with this healthier take on classic shortbread biscuits!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 25 grams Cornstarch
- 100 grams Unsalted butter
- 50 grams Low-fat Greek yogurt
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a medium bowl, sift together the all-purpose flour and cornstarch. Add the salt and mix well. Set aside.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Use a hand mixer or stand mixer for this step, aiming for a pale, creamy consistency.
Add the low-fat Greek yogurt and vanilla extract to the butter-sugar mixture. Mix until thoroughly combined and smooth.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. The dough should hold together without being too sticky.
Turn the dough out onto a lightly floured surface and gently bring it together with your hands.
Roll the dough out to about 1/4 inch (6 mm) thickness. Use a cookie cutter to cut out your desired shapes and place them on the prepared baking sheet.
Bake in the preheated oven for approximately 18-20 minutes or until the edges just start to turn golden. Be careful not to overbake as this can make the biscuits too hard.
Remove from the oven and let the shortbread biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, the biscuits can be stored in an airtight container for up to one week.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 194.0 g | 71% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 56.5 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 87 mg | 7% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 256 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.
