Low Fat Kurabye Biscuits
Indulge in the delicate charm of these *Low Fat Kurabye Biscuits*, a lighter twist on the classic buttery treat. Perfectly crisp on the edges and tender in the middle, these biscuits are made with low-fat Greek yogurt, unsalted butter, and just a touch of sugar for a guilt-free indulgence. Expertly piped into elegant rosettes with a star-shaped nozzle, each biscuit features a jewel-like center of sweet raspberry or strawberry jam, making them as visually stunning as they are delicious. With a prep time of just 20 minutes, these healthier cookies are simple to whip up and ideal for any occasion, whether it’s a festive gathering or a cozy afternoon treat. Lightly dusted with powdered sugar for the perfect finishing touch, these biscuits deliver timeless flavor in a low-fat package. Perfect for those looking to enjoy traditional kurabye without the extra calories!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 50 grams Unsalted butter
- 75 grams Low-fat Greek yogurt
- 60 grams Granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 large Egg white
- 30 grams Powdered sugar
- 100 grams Raspberry or strawberry jam
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a medium bowl, sift together the flour, cornstarch, baking powder, and salt.
In a separate large bowl, beat the unsalted butter with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes.
Add the granulated sugar to the butter and continue to beat until the mixture is light and fluffy.
Mix in the low-fat Greek yogurt, vanilla extract, and egg white until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Transfer the dough into a piping bag fitted with a star-shaped nozzle.
Pipe small rosettes of dough, about 2 inches apart, onto the prepared baking tray.
Using the back of a small spoon, make a small indentation in the center of each rosette.
Fill each indentation with a small amount of raspberry or strawberry jam.
Bake in the preheated oven for 10-12 minutes or until the edges are slightly golden.
Let the biscuits cool on the baking tray for a few minutes before transferring them to a wire rack.
Once cooled, dust the biscuits lightly with powdered sugar before serving.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 404.0 g | 147% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 148.5 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 139 mg | 11% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 533 mg | 11% | |
*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.
