Low Sodium Classic Shortbread Biscuit
Delight in the timeless charm of a Low Sodium Classic Shortbread Biscuit, a healthier twist on the beloved buttery treat. Made with creamy unsalted butter, a hint of pure vanilla extract, and a customizable touch of salt substitute, these biscuits offer all the rich, crumbly satisfaction of traditional shortbread with a fraction of the sodium. With just four simple ingredients and a quick prep time of 15 minutes, this recipe proves that less is often more. Perfect for those managing their sodium intake or simply seeking a lighter indulgence, these golden, melt-in-your-mouth biscuits are as versatile as they are delicious—pair them with tea, coffee, or enjoy them as a standalone snack. Ready in under 45 minutes from start to finish, they’re a must-try for anyone who loves classic baked goods with a modern spin!
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Ingredients
- 225 grams unsalted butter, softened
- 100 grams granulated sugar
- 300 grams all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt substitute (optional)
Directions
Step 1
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, cream the softened unsalted butter with the granulated sugar until light and fluffy, about 2-3 minutes.
Step 3
Add the pure vanilla extract to the creamed mixture and mix well.
Step 4
Gradually add the all-purpose flour to the butter and sugar mixture, stirring gently until fully incorporated. If using, add the salt substitute at this stage.
Step 5
Turn the dough out onto a lightly floured surface and knead it briefly until smooth. Be careful not to overwork the dough.
Step 6
Roll the dough out to a thickness of about 1/4 inch. Use a biscuit cutter to cut out shapes, and place them onto the prepared baking sheet.
Step 7
Gather any excess dough, re-roll it, and continue cutting out shapes until all dough has been used.
Step 8
Bake the shortbread biscuits in the preheated oven for 20-25 minutes, or until the edges are lightly golden.
Step 9
Remove the baking sheet from the oven and allow the biscuits to cool on the tray for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 10
Once cooled, store the biscuits in an airtight container for up to one week.
Nutrition Facts
| Serving size | (635.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3101.5 |
| Total Fat 185.5g | 0% |
| Saturated Fat 116.0g | 0% |
| Cholesterol 491.2mg | 0% |
| Sodium 37.2mg | 0% |
| Total Carbohydrate 329.6g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 100.8g | |
| Protein 32.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 88.3mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 4069.6mg | 0% |
Source of Calories