Low Sodium Classic Shortbread Fingers
Delightfully buttery and irresistibly crisp, these **Low Sodium Classic Shortbread Fingers** are a perfect twist on a traditional favorite. Made with just five simple ingredients—unsalted butter, granulated sugar, all-purpose flour, cornstarch, and a hint of vanilla—this recipe delivers authentic shortbread flavor with a lower sodium profile, making it an ideal choice for health-conscious bakers. The soft, melt-in-your-mouth texture comes from the delicate balance of flour and cornstarch, while a quick 15-minute prep time ensures you'll have these golden-brown treats ready to bake in no time. Perfect for pairing with a cup of tea or wrapping up as thoughtful homemade gifts, these shortbread fingers are a timeless dessert with a healthy tweak your family and friends will love!
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 100 grams granulated sugar
- 240 grams all-purpose flour
- 60 grams cornstarch
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes using an electric mixer.
Add the vanilla extract to the butter and sugar mixture, and beat until well combined.
Sift together the all-purpose flour and cornstarch in a separate bowl to remove any lumps.
Gradually add the flour mixture to the creamed butter and sugar mixture, and gently mix with a spatula or wooden spoon until a soft dough forms. Be careful not to overmix.
Transfer the dough onto a lightly floured surface, and shape it into a rectangle approximately 1 cm thick.
Using a sharp knife, cut the dough into finger-sized strips, approximately 2 cm wide and 5 cm long.
Place the shortbread fingers onto the prepared baking sheet, leaving a little space between each piece.
Prick each shortbread finger gently with a fork to create small holes.
Bake in the preheated oven for 20-25 minutes, or until the edges are a light golden brown.
Once baked, remove the shortbread from the oven and allow them to cool on the baking sheet for 5 minutes.
Carefully transfer the shortbread fingers to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.2 g | 250% | |
| Saturated Fat | 112.9 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 338.4 g | 123% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 101.0 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 316 mg | 7% | |
*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.
