Low Fat Classic Shortbread Fingers
Indulge in guilt-free sweetness with these **Low Fat Classic Shortbread Fingers**, a healthier twist on a timeless treat! Made with **all-purpose flour**, **powdered sugar**, and a light **vegetable oil spread**, this recipe delivers the same buttery, crumbly texture you love but with reduced fat content. Perfectly seasoned with a hint of **vanilla** and a pinch of **salt**, these delicate, melt-in-your-mouth shortbread fingers come together effortlessly in just 15 minutes of prep time. Baked to golden perfection, they’re scored into neat rectangles and gently pricked for that authentic shortbread look. Ideal as a snack, dessert, or a refined addition to your afternoon tea spread, these shortbread fingers are proof that a lighter version can still pack all the charm of the classic. Plus, they’re easy to make ahead and store, ensuring you always have a guilt-free indulgence ready to share.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.5 cup Powdered sugar
- 0.5 cup Vegetable oil spread (for baking)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (165°C). Line a 9x13 inch rectangular baking dish with parchment paper, ensuring some overhang for easy removal of the shortbread later.
In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Whisk them together until they are well blended.
Add vegetable oil spread and vanilla extract to the flour mixture. Use a pastry cutter or your fingers to gently work the spread into the flour mixture until a crumbly dough forms.
Transfer the dough into the prepared baking dish and spread it evenly, pressing down firmly to create a uniform layer approximately 1/2 inch thick.
Using a sharp knife, score the dough into fingers—rectangular shapes about 1 inch wide and 3 inches long. Do not separate the fingers; just create shallow cuts to mark them.
Prick each finger gently with a fork to prevent them from puffing up during baking.
Bake in the preheated oven for 18-20 minutes, or until the edges begin to turn a light golden color.
Remove from oven and let them cool in the pan for about 10 minutes. Then, using the parchment overhang, carefully lift the shortbread from the pan and transfer it to a cutting board.
While still warm, re-cut the marked lines to fully separate the fingers. Allow the shortbread fingers to cool completely before serving or storing in an airtight container.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 59.7 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 235 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.
