Sugar-Free Classic Shortbread Biscuit
Indulge in the timeless charm of shortbread with this delightful Sugar-Free Classic Shortbread Biscuit recipe—your go-to treat for guilt-free snacking. Made with rich, creamy unsalted butter and sweetened with powdered erythritol, these buttery biscuits deliver all the decadence of traditional shortbread without the added sugar. A hint of vanilla extract enhances their aroma, while the perfect balance of all-purpose flour and a touch of salt results in a tender, melt-in-your-mouth texture. Easy to prepare and beautifully golden when baked, these biscuits come together in just under an hour and are perfect for anyone seeking a sugar-free dessert option. Whether served with a hot cup of tea or packaged as a thoughtful gift, this classic shortbread recipe is sure to be cherished by all. Try these low-carb, sugar-free biscuits today for a wholesome twist on a beloved treat!
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Recipe Information
Ingredients
- 225 grams Unsalted butter (softened)
- 75 grams Powdered erythritol
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 170°C (340°F) and line a baking tray with parchment paper.
In a large bowl, cream the softened butter and powdered erythritol together using an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes.
Add in the vanilla extract and mix until it is well incorporated.
In a separate bowl, sift the all-purpose flour and salt together.
Gradually add the flour mixture to the butter mixture, mixing on a low speed until just combined. Be careful not to overwork the dough.
Turn the dough out onto a lightly floured surface and gently shape it into a disk. Wrap the disk in plastic wrap and chill it in the refrigerator for about 10 minutes to make it easier to roll out.
Once chilled, unwrap the dough and roll it out between two sheets of parchment paper to about 1 cm (0.4 inch) thickness.
Using a cookie cutter, cut the dough into your desired shapes. Transfer the shapes carefully to the prepared baking tray, spacing them about 1.5 cm (0.6 inch) apart.
Bake the shortbread biscuits in the preheated oven for about 25-30 minutes, or until they are lightly golden brown around the edges.
Remove the biscuits from the oven and let them cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled biscuits in an airtight container for up to a week.
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.0 g | 237% | |
| Saturated Fat | 115.9 g | 580% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 266.5 g | 97% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 1.2 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 82 mg | 6% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 324 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.
