Sugar-Free Classic Shortbread Biscuit
Indulge in the buttery charm of these **Sugar-Free Classic Shortbread Biscuits**, a guilt-free twist on a timeless favorite. Crafted with a handful of simple ingredients, including velvety unsalted butter, powdered erythritol for natural sweetness, and a hint of vanilla, these biscuits deliver all the rich, crumbly decadence of traditional shortbread without added sugar. Perfectly golden and melt-in-your-mouth soft, this recipe uses precision techniques like chilling the dough and rolling it out between parchment for that flawless texture. Ready in under an hour, these sugar-free treats are ideal for tea-time indulgence, holiday gifting, or everyday snacking. Plus, they’re easy to make and can be stored for up to a week, making them a versatile addition to your baking repertoire!
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Ingredients
- 225 grams Unsalted butter (softened)
- 75 grams Powdered erythritol
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 170°C (340°F) and line a baking tray with parchment paper.
Step 2
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.
Step 3
Add in the vanilla extract and mix until it is well incorporated.
Step 4
In a separate bowl, sift the all-purpose flour and salt together.
Step 5
Gradually add the flour mixture to the butter mixture, mixing on a low speed until just combined. Be careful not to overwork the dough.
Step 6
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.
Step 7
Once chilled, unwrap the dough and roll it out between two sheets of parchment paper to about 1 cm (0.4 inch) thickness.
Step 8
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.
Step 9
Bake the shortbread biscuits in the preheated oven for about 25-30 minutes, or until they are lightly golden brown around the edges.
Step 10
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.
Step 11
Store the cooled biscuits in an airtight container for up to a week.
Nutrition Facts
| Serving size | (555.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2538.4 |
| Total Fat 185.0g | 0% |
| Saturated Fat 115.9g | 0% |
| Cholesterol 491.2mg | 0% |
| Sodium 626.1mg | 0% |
| Total Carbohydrate 266.5g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 1.2g | |
| Protein 27.7g | 0% |
| Vitamin D 110.9IU | 0% |
| Calcium 82.1mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 324.5mg | 0% |
Source of Calories