Gluten Free Cranberry
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
- 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:
Preheat oven to 375°F.
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. Gather dough into ball with hands and massage until very smooth. Divide dough on half and wrap half in plastic wrap.
Add ½ cup of the crumbly mixture with some of the dry cookie mix & set aside for the crumble topping.
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.
Top the Shortbread crust with a layer of the Cranberry topping.
Make sure the cranberry filling is evenly spread over the shortbread.
Sprinkle with reserved crumb mixture over the cranberry filling & crumble the remaining left over shortbread dough which gives the bars a bumpy cobblestone look.
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.