French · Dessert
Low-Calorie Butter Shortbread Cookies
A lightened take on classic French butter shortbread, where some of the butter is replaced with Greek yogurt and a portion of the flour swapped for oat flour, keeping the crumbly, buttery character while trimming the calorie load to land well inside a lighter-dessert ceiling.
$0
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
226Calories
4.2gProtein
9.4gFat
30.6gCarbs
8.6gSugar
1.4gFiber
263mgSodium
22mgChol
5.5gSat Fat
67mgPotassium
18mgCalcium
1.3mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Normandy Cider
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line a baking sheet with parchment.
2
In a bowl, beat the softened butter and sugar together until just combined and lightened, about 1 minute.
3
Beat in the Greek yogurt and vanilla extract until smooth.
4
Sift the all-purpose flour, oat flour and salt over the butter mixture and fold in until a soft, slightly sticky dough forms; do not overwork.
5
Turn the dough onto a lightly floured surface and roll to about 1cm thickness.
6
Cut into 2 rounds (or rectangles) of equal size and place on the prepared baking sheet, spaced apart.
7
Prick each cookie a few times with a fork to stop excessive puffing.
8
Bake for 14-16 minutes until the edges are just turning pale gold - the centres will still feel soft.
9
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely and firm up before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted all purpose flour
- 0.5 oz15g oat flour
- 0.7 oz20g softened butter
- 0.5 oz15g greek yogurt
- 0.6 oz16g sugar white
- 0.1 oz3g vanilla extract
- 0 oz1g salt
