Low Sodium Classic Shortbread Biscuits
Indulge in the buttery goodness of these Low Sodium Classic Shortbread Biscuits, a delightful twist on traditional shortbread that delivers full flavor without the extra salt. Made with just four simple ingredients—unsalted butter, granulated sugar, all-purpose flour, and a hint of pure vanilla extract—this recipe keeps it pure and simple while being perfect for those mindful of their sodium intake. With a prep time of only 15 minutes and a short bake, these light, crumbly shortbread cookies are a breeze to whip up. The fork-pricked tops add a charming homemade touch, and their golden edges make them as pretty as they are delicious. Whether you serve them as a teatime treat, a holiday gift, or a comforting snack any day of the week, these low sodium shortbread biscuits are sure to impress. Plus, they’re easy to store, staying fresh in an airtight container for up to a week. Perfect for both health-conscious bakers and lovers of traditional shortbread!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter and sugar together until light and fluffy using a hand mixer or stand mixer fitted with a paddle attachment.
Add the vanilla extract and mix until combined.
Gradually add the flour to the butter mixture, mixing on low speed until the dough just comes together. Do not overmix.
On a lightly floured surface, roll out the dough to about 1/2 inch thick. Use a round cookie cutter to cut out biscuits and place them onto the prepared baking sheets.
Prick the tops of the biscuits lightly with a fork to create a decorative pattern.
Bake in the preheated oven for 18-20 minutes or until the edges begin to turn a light golden brown. Rotate the baking sheets halfway through baking for even cooking.
Remove the biscuits from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Store the shortbread biscuits in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 20 mg | 1% | |
| Total Carbohydrate | 283.7 g | 103% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 101.0 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 290 mg | 6% | |
*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.
