Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8 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
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.
