Low Sodium Classic Shortbread Fingers
Indulge in the buttery simplicity of Low Sodium Classic Shortbread Fingers, a timeless treat crafted with everyday ingredients and an emphasis on lower salt content. This recipe features creamy unsalted butter, a touch of vanilla, and a delicate blend of all-purpose flour and cornstarch, creating an irresistibly tender crumb. With just 15 minutes of prep time, these golden, melt-in-your-mouth shortbread fingers are as effortless as they are delicious. Perfectly portioned into finger-sized strips and finished with the iconic fork-pricked design, these shortbread cookies are ideal for tea-time, holiday platters, or an elegant dessert spread. Whether you're baking for guests or craving a homemade treat, this low-sodium classic is sure to please!
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Ingredients
- 225 grams unsalted butter
- 100 grams granulated sugar
- 240 grams all-purpose flour
- 60 grams cornstarch
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
Step 2
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.
Step 3
Add the vanilla extract to the butter and sugar mixture, and beat until well combined.
Step 4
Sift together the all-purpose flour and cornstarch in a separate bowl to remove any lumps.
Step 5
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.
Step 6
Transfer the dough onto a lightly floured surface, and shape it into a rectangle approximately 1 cm thick.
Step 7
Using a sharp knife, cut the dough into finger-sized strips, approximately 2 cm wide and 5 cm long.
Step 8
Place the shortbread fingers onto the prepared baking sheet, leaving a little space between each piece.
Step 9
Prick each shortbread finger gently with a fork to create small holes.
Step 10
Bake in the preheated oven for 20-25 minutes, or until the edges are a light golden brown.
Step 11
Once baked, remove the shortbread from the oven and allow them to cool on the baking sheet for 5 minutes.
Step 12
Carefully transfer the shortbread fingers to a wire rack to cool completely before serving.
Nutrition Facts
| Serving size | (629.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3134.4 |
| Total Fat 195.2g | 0% |
| Saturated Fat 112.9g | 0% |
| Cholesterol 498.2mg | 0% |
| Sodium 41.8mg | 0% |
| Total Carbohydrate 338.4g | 0% |
| Dietary Fiber 7.1g | 0% |
| Total Sugars 101.0g | |
| Protein 26.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 82.7mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 316.3mg | 0% |
Source of Calories