Quality of shortcrust biscuits with reduced fat content, with and without gel or powder microcrystalline cellulose (MCC) in the recipe composition, was assessed. The products were also enriched with psyllium additions. Replacement of (between 25 and 75%) fat in the biscuits was proven to impair their sensory and physical qualities. Degree of fat replacement was found to have more impact on sensory and physical parameters of the products than presentation of a fat replacer (13, 17, and 24% gel or powder). Powdered MCC with 25% fat replacement was the most effective as a substitute of fat. Average weight of biscuits increased by 6%, their thickness by 11%, and maximum cutting force by 23%, whereas side length was reduced by 9% and volume by 12% compared to the reference samples. Addition of (3 and 5%) psyllium to low-fat biscuits including MCC increased their hardness and impaired their sensory quality. Practical applicationsReducing fat content in confectionery products can help fight overweight, obesity, atherosclerosis, and hyperlipidemia. Use of such fat substitutes as microcrystalline cellulose, and psyllium will produce new pastry products with a higher nutritional value than their conventional replacements.