Low Fat Classic Shortbread Fingers
Satisfy your sweet tooth guilt-free with these Low Fat Classic Shortbread Fingers—a delightful twist on the timeless treat! Crafted with a handful of simple ingredients like all-purpose flour, powdered sugar, and a heart-healthy vegetable oil spread, this recipe offers all the buttery texture and crumbly goodness of traditional shortbread with a lighter touch. Perfectly portioned and gently scored, these delicate cookies bake to a golden perfection in just 20 minutes. Ideal for afternoon tea, festive gatherings, or a light snack, they pair beautifully with coffee or your favorite herbal tea. These low-fat shortbread fingers are a must-try for anyone craving classic flavors with a healthier spin.
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Ingredients
- 1.75 cups All-purpose flour
- 0.5 cup Powdered sugar
- 0.5 cup Vegetable oil spread (for baking)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 325°F (165°C). Line a 9x13 inch rectangular baking dish with parchment paper, ensuring some overhang for easy removal of the shortbread later.
Step 2
In a large mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Whisk them together until they are well blended.
Step 3
Add vegetable oil spread and vanilla extract to the flour mixture. Use a pastry cutter or your fingers to gently work the spread into the flour mixture until a crumbly dough forms.
Step 4
Transfer the dough into the prepared baking dish and spread it evenly, pressing down firmly to create a uniform layer approximately 1/2 inch thick.
Step 5
Using a sharp knife, score the dough into fingers—rectangular shapes about 1 inch wide and 3 inches long. Do not separate the fingers; just create shallow cuts to mark them.
Step 6
Prick each finger gently with a fork to prevent them from puffing up during baking.
Step 7
Bake in the preheated oven for 18-20 minutes, or until the edges begin to turn a light golden color.
Step 8
Remove from oven and let them cool in the pan for about 10 minutes. Then, using the parchment overhang, carefully lift the shortbread from the pan and transfer it to a cutting board.
Step 9
While still warm, re-cut the marked lines to fully separate the fingers. Allow the shortbread fingers to cool completely before serving or storing in an airtight container.
Nutrition Facts
| Serving size | (394.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1855.1 |
| Total Fat 95.0g | 0% |
| Saturated Fat 17.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1355.7mg | 0% |
| Total Carbohydrate 220.7g | 0% |
| Dietary Fiber 5.7g | 0% |
| Total Sugars 59.7g | |
| Protein 21.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 29.8mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 235.3mg | 0% |
Source of Calories