Low Fat Classic Shortbread Biscuits
Indulge in guilt-free comfort with these Low Fat Classic Shortbread Biscuits—a lighter take on a timeless favorite. Crafted with a unique twist, this recipe swaps some of the butter for creamy low-fat Greek yogurt, delivering tender, melt-in-your-mouth biscuits with less fat and fewer calories. A blend of all-purpose flour and cornstarch ensures the perfect crumbly texture, while a touch of vanilla adds a warm, aromatic sweetness. With just 20 minutes of preparation and simple ingredients you likely already have in your kitchen, these buttery, golden treats are perfect for tea time, holiday gatherings, or an everyday snack. Enjoy the satisfying charm of classic shortbread without compromising your healthy eating goals!
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Ingredients
- 150 grams All-purpose flour
- 25 grams Cornstarch
- 100 grams Unsalted butter
- 50 grams Low-fat Greek yogurt
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, sift together the all-purpose flour and cornstarch. Add the salt and mix well. Set aside.
Step 3
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Use a hand mixer or stand mixer for this step, aiming for a pale, creamy consistency.
Step 4
Add the low-fat Greek yogurt and vanilla extract to the butter-sugar mixture. Mix until thoroughly combined and smooth.
Step 5
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. The dough should hold together without being too sticky.
Step 6
Turn the dough out onto a lightly floured surface and gently bring it together with your hands.
Step 7
Roll the dough out to about 1/4 inch (6 mm) thickness. Use a cookie cutter to cut out your desired shapes and place them on the prepared baking sheet.
Step 8
Bake in the preheated oven for approximately 18-20 minutes or until the edges just start to turn golden. Be careful not to overbake as this can make the biscuits too hard.
Step 9
Remove from the oven and let the shortbread biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Once cooled, the biscuits can be stored in an airtight container for up to one week.
Nutrition Facts
| Serving size | (380.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1624.8 |
| Total Fat 88.5g | 0% |
| Saturated Fat 51.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 227.4mg | 0% |
| Sodium 625.8mg | 0% |
| Total Carbohydrate 194.0g | 0% |
| Dietary Fiber 4.8g | 0% |
| Total Sugars 56.5g | |
| Protein 20.4g | 0% |
| Vitamin D 18IU | 0% |
| Calcium 86.9mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 256.5mg | 0% |
Source of Calories