Sugar-Free Classic Shortbread Fingers
Indulge guilt-free with these Sugar-Free Classic Shortbread Fingers, a delightful twist on the beloved buttery treat. Made with granulated erythritol instead of sugar, this recipe offers the same melt-in-your-mouth texture and rich butteriness as the traditional version, making it perfect for those seeking low-sugar or diabetic-friendly desserts. With a simple combination of pantry staples like unsalted butter, all-purpose flour, and vanilla extract, this easy recipe comes together in just 15 minutes of prep time. Baked to golden perfection, these shortbread fingers are lightly crisp, crumbly, and ideal for pairing with your favorite cup of tea or coffee. Whether you're hosting a gathering or looking for a delicious snack, these sugar-free shortbread fingers are sure to delight!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 150 grams Unsalted butter, softened
- 50 grams Granulated erythritol
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 160°C (320°F) and line a 9x9 inch baking pan with parchment paper.
Step 2
In a large mixing bowl, cream together the softened butter and granulated erythritol using a hand mixer or stand mixer until light and fluffy.
Step 3
Add in the vanilla extract and mix until fully incorporated.
Step 4
In another bowl, whisk together the all-purpose flour and salt.
Step 5
Gradually add the flour mixture to the butter mixture, mixing until a dough forms.
Step 6
Transfer the dough to the prepared baking pan and press it evenly into the bottom.
Step 7
Use a fork to prick the surface of the dough all over. This will prevent it from rising excessively and ensures even baking.
Step 8
Bake in the preheated oven for 25 minutes, or until the edges are slightly golden but the center remains light in color.
Step 9
Remove from the oven and allow the shortbread to cool in the pan for about 10 minutes before transferring to a cutting board.
Step 10
Cut the shortbread into 12 fingers while still warm, then let them cool completely before serving.
Nutrition Facts
| Serving size | (405.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1820.5 |
| Total Fat 123.7g | 0% |
| Saturated Fat 77.3g | 0% |
| Cholesterol 327.5mg | 0% |
| Sodium 614.7mg | 0% |
| Total Carbohydrate 203.3g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 1.1g | |
| Protein 21.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 59.5mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 255.1mg | 0% |
Source of Calories