Easy Gluten Free Shortbread Cranberry Bars are a delightful and incredibly simple treat that’s perfect for any occasion, offering a gluten-free twist on a classic dessert to make it accessible for everyone. This recipe is your go-to for a quick, crowd-pleasing dessert that’s both satisfying and delightfully festive.
Key Ingredients for Easy Gluten Free Shortbread Cranberry Bars
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup fresh or frozen cranberries, roughly chopped if large
- ½ cup all-purpose flour (for rolling and dusting, can be gluten-free if needed)
- ¼ teaspoon ground cinnamon
- 2 tablespoons granulated sugar (for topping)
How to Make Easy Gluten Free Shortbread Cranberry Bars
These Easy Gluten Free Shortbread Cranberry Bars are a testament to how simple ingredients can create a truly magical dessert. With a prep time of just 20 minutes and a baking time of about 30-35 minutes, you’ll be enjoying a warm, crumbly, and tangy treat in no time. The magic lies in the straightforward shortbread base that perfectly complements the bursts of cranberry goodness, making them incredibly satisfying without any fuss.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly grease the parchment paper.
- Make the Shortbread Dough: In a medium bowl, whisk together the 1 ½ cups gluten-free all-purpose flour, ½ cup granulated sugar, and ¼ teaspoon salt.
- Add Butter and Mix: Add the softened unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a stand mixer with a paddle attachment, combine the ingredients until the mixture resembles coarse crumbs. It should start to clump together when squeezed.
- Press into Pan: Divide the dough in half. Press one half of the dough evenly into the bottom of the prepared baking pan to form the crust. Ensure it’s compact and forms a uniform layer.
- Prepare the Cranberry Filling: In a small bowl, combine the chopped cranberries, ½ cup all-purpose flour (or gluten-free alternative), ground cinnamon, and 2 tablespoons granulated sugar. Stir until the cranberries are evenly coated.
- Add the Cranberry Topping: Sprinkle the cranberry mixture evenly over the pressed shortbread crust in the pan.
- Create the Crumb Topping: Take the remaining half of the shortbread dough. Crumble it over the cranberry layer. You can either break it into small pieces or gently press it into a rough layer. Aim for an even distribution to create a lovely crumbly topping.
- Bake: Place the pan in the preheated oven. Bake for 30-35 minutes, or until the topping is golden brown and the cranberries are bubbly.
- Cool and Cut: Let the bars cool completely in the pan on a wire rack. This is crucial for clean slicing. Once fully cooled, use the parchment paper overhang to lift the entire slab out of the pan. Cut into squares or bars.
Why You’ll Love This Easy Gluten Free Shortbread Cranberry Bars
Get ready to fall head over heels for these Easy Gluten Free Shortbread Cranberry Bars! Their star quality lies in the perfect harmony of buttery, tender shortbread and the bright, tangy bursts of festive cranberries, all wrapped up in a wonderfully crumbly texture. Making these at home is incredibly cost-effective, allowing you to enjoy a gourmet treat without the hefty bakery price tag, and the simple addition of cinnamon elevates their comforting aroma and flavor profile.
Unlike a traditional fruit pie where the crust can be tricky to perfect, these bars offer a delightfully fuss-free experience, making them a foolproof addition to your holiday baking arsenal or any time you crave a sweet, satisfying snack. The combination of sweet and tart is so wonderfully balanced, making them utterly irresistible. So why wait? Gather your ingredients and treat yourself to these delightful Easy Gluten Free Shortbread Cranberry Bars this week!
Storing and Reheating Tips
Storing these delightful Easy Gluten Free Shortbread Cranberry Bars is quite straightforward to keep them tasting their best.
- Room Temperature: Store completely cooled bars in an airtight container at room temperature for up to 3 days. Ensure they are fully cooled before sealing the container to prevent condensation.
- Refrigeration: For extended freshness, store in an airtight container in the refrigerator for up to a week. The texture might become slightly firmer when chilled.
- Freezing: To freeze, wrap individual bars tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator. These bars generally do not require reheating, as they are delicious at room temperature or slightly chilled. If you prefer them warm, you can gently warm a single bar in a toaster oven or microwave for a few seconds, but be careful not to overcook and make them tough.
Final Thoughts
These Easy Gluten Free Shortbread Cranberry Bars are a truly delightful combination of buttery crumb and tangy fruit, made incredibly simple for any home baker. They’re a wonderful way to enjoy a festive and delicious treat that everyone can savor. Don’t hesitate to whip up a batch – your taste buds will thank you!
Easy Gluten Free Shortbread Cranberry Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. Lightly grease the parchment paper.
- In a medium bowl, whisk together the 1 ½ cups gluten-free all-purpose flour, ½ cup granulated sugar, and ¼ teaspoon salt.1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum), ½ cup granulated sugar, ¼ teaspoon salt
- Add the softened unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a stand mixer with a paddle attachment, combine the ingredients until the mixture resembles coarse crumbs. It should start to clump together when squeezed.1 cup unsalted butter, softened
- Divide the dough in half. Press one half of the dough evenly into the bottom of the prepared baking pan to form the crust. Ensure it’s compact and forms a uniform layer.
- In a small bowl, combine the chopped cranberries, ½ cup all-purpose flour (or gluten-free alternative), ground cinnamon, and 2 tablespoons granulated sugar. Stir until the cranberries are evenly coated.1 cup fresh or frozen cranberries, roughly chopped if large, ½ cup all-purpose flour (for rolling and dusting, can be gluten-free if needed), ¼ teaspoon ground cinnamon, 2 tablespoons granulated sugar (for topping)
- Sprinkle the cranberry mixture evenly over the pressed shortbread crust in the pan.
- Take the remaining half of the shortbread dough. Crumble it over the cranberry layer. You can either break it into small pieces or gently press it into a rough layer. Aim for an even distribution to create a lovely crumbly topping.
- Place the pan in the preheated oven. Bake for 30-35 minutes, or until the topping is golden brown and the cranberries are bubbly.
- Let the bars cool completely in the pan on a wire rack. This is crucial for clean slicing. Once fully cooled, use the parchment paper overhang to lift the entire slab out of the pan. Cut into squares or bars.
Notes
- Room Temperature: Store completely cooled bars in an airtight container at room temperature for up to 3 days. Ensure they are fully cooled before sealing the container to prevent condensation.
- Refrigeration: For extended freshness, store in an airtight container in the refrigerator for up to a week. The texture might become slightly firmer when chilled.
- Freezing: To freeze, wrap individual bars tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator. These bars generally do not require reheating, as they are delicious at room temperature or slightly chilled. If you prefer them warm, you can gently warm a single bar in a toaster oven or microwave for a few seconds, but be careful not to overcook and make them tough.