Wednesday, December 17, 2014

Gluten Free Cranberry Shortbread Crumble

Gluten Free Cranberry
 Shortbread Crumble
With White Chocolate drizzle

GF Shortbread crust & crumble topping:

  • 1 Pkg of Bob’s Red Mill Gluten Free Shortbread Cookie Mix
  • ¾ cup Nutiva non-butterspread (cold)
  • 1 large egg yoke
  • 2 tbsp of water
  • ½ cup of GF Guittard White Chocolate chips

Cranberry topping:
  • 12-oz. bag fresh or frozen cranberries, picked over, rinsed, and drained
  • 1/2 cup brown sugar
  • ½ of a fresh-squeezed organic lemon & orange juices (optional add grated peel)
  • 2 cinnamon sticks
  • ½ cup organic apple cider
Make the cranberry topping:
In a medium saucepan, bring the cranberries, brown sugar, and 1/2 cup apple cider to a boil over high heat. Add in the fresh-squeezed organic lemon & orange juices.  Reduce the heat to medium high and continue to boil until the liquid is reduced & thickened, approx 5 to 8 minutes. Remove the cinnamon sticks.  Use a Immersion hand blender to smooth out the cranberry topping. Remove from the heat and let the mixture cool 5 to 10 minutes— after the cranberry mixture cools it will resemble to look like  jam consistency.  

Make the shortbread crust:

Step 1

Preheat oven to 375°F. 

Step 2


In a large mixing bowl, beat butter on medium speed for 30 seconds, or until smooth. Beat in egg yolk, then beat in water. On low speed, beat in cookie mix in 3 stages; first 1/2 cup, then  continue to add 1/2 cup of the cookie mix until thoroughly blended. ( Reserve 1/3 cup of cookie mix for the crumble topping. ) Dough will look dry and crumbly. 

 Add ½ cup of the crumbly mixture with some of the dry cookie mix & set aside for the crumble topping.

Step 3

Gather dough into ball with hands and massage until very smooth. Divide dough in half and wrap half in plastic wrap.

Place enough needed shortbread dough in a 9 x 12 inch baking pan to cover the bottom of the pan , then top the shortbread crust with plastic wrap. Pressing down evenly to cover to form the bottom crust.

Step 4

Top the Shortbread crust with a layer of the Cranberry topping.
Make sure the cranberry filling is evenly spread over the shortbread.

Step 5

 Sprinkle with reserved crumb mixture over the cranberry filling & crumble the remaining left over shortbread dough which gives the bars a bumpy cobblestone look.  

Step 6

Bake on middle rack of oven for 12-15 minutes, or until golden brown and bubbly. Cool on a wire rack. Drizzle with melted white chocolate. Cut into 16 triangular bars.

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