GLUTEN FREE WHITE CHOCOLATE CHIP CRANBERRY SHORTBREAD

These Gluten Free White Chocolate Cranberry Shortbread Cookies are buttery, crumbly, and packed with white chocolate chips and sweet cranberries. They are the perfect addition to your holiday baking and you would ever know they’re gluten free.

INGREDIENTS

• 2 cups gluten free all-purpose flour* I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
• 1 cup  unsalted butter, at room temperature
• ¾ tsp salt
• 1 cup granulated sugar (or can do 1/2 cup coconut sugar)
• 3/4 cup dried cranberries, finely chopped
• 1/2 cup white chocolate chips
• 1 teaspoon vanilla extract
• 200 grams white chocolate (if dipping the cookies)* optional

INSTRUCTIONS

• White Chocolate Cranberry Shortbread Dough
• Start by chopping the dried cranberries. You can choose do that with a cutting board and a sharp knife or with a small food processor. Add 10g of the granulated sugar used in the recipe and toss it with the cranberries to help make them less sticky.
• Combine the room temperature butter, sugar and vanilla extract, using either a stand mixer with the paddle attachment, or a hand mixer.
• Cream the ingredients together until light and fluffy, scraping down the side of the bowl as needed.
• Add the gluten free flour, salt, white chocolate chips and chopped cranberries and mix at a low speed, until it starts to form a ball. This may take a few minutes.
• Divide the gluten-free shortbread dough into two portions and place each half on a seperate piece of parchment paper.
• Give each piece of dough a quick knead to ensure there are no hidden air or flour pockets.
• Roll each piece of dough into a log. The logs should be around 1.5-2″ inches thick (4-5cm). Make sure the surface of the logs is smooth and tight.
• Wrap each of the cookie dough logs in the parchment paper and refrigerate for at least 2 hours. Chilling will firm up the dough and make it easier to cut.
• Baking Instructions for White Chocolate Cranberry Shortbread
• When ready to bake the gluten free shortbread, preheat the oven to 350F with your oven rack in the middle.
• Working with one cookie dough log at a time, slice each log into at least 1/4″ slices. Try to keep them all at the same thickness, so they bake at the evenly. The easiest way to slice the logs is a sharp chef’s knife or a serrated knife.
• Arrange the cookie slices on a parchment-lined baking tray, around 1 1/2″ inches apart.
• If your cookie dough appears to be soft, place the sheet tray with the sliced cookie dough in the freezer for 10-15 minutes. This will help to re-set the dough and make sure the cookies don’t spread while baking.
• Bake the shortbread cookies, one tray at a time, for 10-15 minutes or until the edges start to brown.
• Take the shortbread out of the oven and let the cookies cool on the baking sheet for a few minutes until they are set. Then transfer to a wire rack and allow them to cool completely.
• Repeat with the remaining cookie dough.
• If you choose to dip yours in white chocolate, melt 200g of white chocolate using a double boiler. Once melted, pour into a small measuring cup or mug. Dip each shortbread cookie into the choc, let the excess chocolate drip off and place on a parchment paper lined baking tray to cool and harden

I hope you enjoy this Gluten Free White Chocolate Cranberry Shortbread as much as my family does. These freeze really well, so you can make a big batch to enjoy throughout the holidays. They would also make wonderful gifts for teachers, neighbours, friends & family.

Gluten Free Lemon Blueberry Pancakes

Recipe adapted from Ambitious Kitchen

These Gluten Free Lemon Blueberry pancakes are soft, fluffy and full of flavour! Perfect for any breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Breakfast, brunch, pancake

Ingredients

  

• For the dry ingredients:
• 1 cup oat flour + 1 tablespoon
• 2 teaspoons baking powder
• ¼ teaspoon salt
• For the wet ingredients:
• ½ cup vanilla greek yogurt or sub dairy free yogurt
• 1 egg
• Zest from 1 lemon
• 3 tablespoons freshly squeezed lemon juice
• ¼ cup unsweetened vanilla almond milk plus more if necessary (any milk should work!)
• 1 tablespoon coconut sugar or organic cane sugar
• 1 teaspoon vanilla extract
• To mix-in:
• ⅔ cup fresh blueberries plus extra for serving. You can also use frozen blueberries, but it will colour the pancakes purple.
• For cooking:
• Butter olive oil or coconut oil

Instructions

 

• In a medium bowl, whisk together the oat flour (1 cup + 1 tablespoon), baking powder and salt. Set aside.
• In a separate large bowl, whisk together yogurt, egg, lemon zest, lemon juice, almond milk, coconut sugar until well combined.
• Add the dry ingredients to the wet ingredients and mix with a wooden spoon until well combined; gently stir in blueberries. If the batter is too thick, add 1 tablespoon milk; if the batter is too thin, add 1 tablespoon more oat flour. (The batter mix will vary slightly due to the different yogurt brands)
• Lightly coat a skillet or griddle with butter or spray oil and place over medium heat. Add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until the pancakes puff up and you see bubbles along the edges. Flip cakes and cook until golden brown on the other side.
• Add more butter or spray oil to the pan if needed for remaining pancakes. Makes 8 medium pancakes total. Serve with maple syrup and extra blueberries on top.

Notes

• • • Freezer-friendly lemon blueberry pancakes

      You can make these fluffy lemon blueberry pancakes ahead of time and serve them at a later date!
      1. Place the pancakes on a baking sheet so they aren’t touching and place them in the freezer for 30 minutes (this is called a flash freeze).
      2. Place the frozen pancakes in freezer safe bags or containers and freeze for up to 3 months.
      3. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
    •  

Keyword blueberry, gluten free, lemon, pancake