Gluten Free Cranberry Shortbread Bars
A delicious holiday gluten free cranberry shortbread bar recipe
Ingredients
- Crust
- 1 ¼ cups gluten free flour blend
- ¼ teaspoon salt
- ½ cup cold butter
- ½ cup sugar
- 1-2 tablespoons water crust (Add one then if you need more add accordingly)
- 3 tablespoons brown sugar topping
- Berry layer
- 1 package fresh cranberries
- ½ cup sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350º F.
- Make the crust first. Add all of the dry crust ingredients to a bowl.
- Add the cold butter. Cut the cold butter into the dry ingredients with a pastry blender.
- Add the water to make a dough. Pour ¾ of the crust into a greased 8x8 pan.
- Press the dough down into the pan so that it is flat.
- Bake only the crust for 10 minutes. Remove from the oven.
- In a small pot, add the cranberries, sugar, and vanilla.
- Cook for 15 minutes on low heat until the cranberries all pop open. You can press a spoon against the berries to pop them.
- Let the cranberry mixture cool 5 minutes.
- Pour the cranberry mixture on top of the crust.
- Take the remaining ¼ crust mixture and add the brown sugar. Toss to mix.
- Sprinkle the remaining crust mixture on top of the cranberry layer.
- Bake for 20-25 minutes until the cranberry is bubbling.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These bars will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
Serving: 1gCalories: 186kcalCarbohydrates: 29gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 117mgPotassium: 4mgFiber: 1gSugar: 20gVitamin A: 236IUCalcium: 13mgIron: 1mg
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