With our research we wanted to improve the composition of butter biscuits, and thus preserve their sensory properties. We focused on reducing the proportion of butter and tested the addition of BB 32x aroma as a possible substitute for reduced fat content. We carried out a sensory analysis with trained panel and consumers, instrumental measurement of texture and physico-chemical analyzes of the nutritional value of biscuits. By reducing the proportion of butter the fragility, crumbliness and solubility of biscuits declined, while crispness increased. We did not find any difference in preference of biscuits with different butter contents. Butter content in biscuits can be reduced by 20 % without affecting the sensory acceptance, though consumers perceived the difference in crispyness and intensity of butter aroma in paired comparison with the basic biscuit. The addition of BB 32x aroma improved the intensity of butter aroma, but worsend the texture of biscuits. With aging of biscuits, the overall intensity of odour is reduced, as well as crumbliness and crispness. The level of liking was higher for the biscuits 1 day after baking than for the biscuits 12 weeks after baking. The hedonic scores of biscuits after 12 weeks of storage did not differ regarding the content of butter in samples. By reducing the butter content by 20 %, the content of saturated fatty acids was reduced by 1.7-2.4 g/100 g of product. Butter content in recipes for butter biscuits, may be reduced by 20 % without affecting their sensory quality. The addition of BB 32x aroma negatively affected some sensory properties of butter biscuits.