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Okay, let's do this! Get ready for a delightful gluten-free treat that’s perfect for livening up any special occasion…or even a Tuesday! I'm spilling the beans (or should I say, the gluten-free flour?) on my recipe for Sparkling Cranberry Rosemary Shortbread Bites.
Now, I know what you might be thinking: "Gluten-free and shortbread? Isn't that a recipe for crumbly disaster?" Trust me, I've been there. I spent years perfecting the balance to achieve that melt-in-your-mouth texture without a whisper of gluten. In fact, it took me six tries to get it right! But boy, was it worth it!
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The magic starts with the right blend of gluten-free flours. But more than that, it’s about the flavor party we're throwing. Cranberry and rosemary might sound like an unusual pairing, but the tartness of the cranberries perfectly complements the earthy, piney notes of the rosemary. Add a touch of sparkling sugar for that festive shimmer, and voila! You've got a bite-sized piece of heaven. These little gems are the perfect addition to any holiday spread or a lovely little something to offer guests.
Ingredients You'll Need for Sparkling Cranberry Rosemary Shortbread Bites:
- 1 cup (120g) Gluten-Free All-Purpose Flour Blend (I prefer a blend that includes xanthan gum, but if yours doesn’t, add ¼ teaspoon xanthan gum to the recipe). A good example would be King Arthur Measure for Measure.
- ½ cup (60g) Almond Flour, finely ground
- ½ cup (115g) Unsalted Butter, cold and cubed
- ⅓ cup (65g) Granulated Sugar
- 1 teaspoon Rosemary, finely chopped
- ½ cup (60g) Dried Cranberries, chopped
- 1 large Egg Yolk
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Sea Salt
- Sparkling Sugar, for sprinkling (optional, but highly recommended!)
Instructions: Let's Bake Some Magic!
- Prep the Oven & Equipment: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. Get out your [cookie cutters](Amazon link)! I love using small star shapes for these.
- Combine the Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, almond flour, sugar, rosemary, and salt. This ensures everything is evenly distributed and the rosemary doesn't clump up in one spot.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a [pastry blender](Amazon link) (or your fingertips), cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Work quickly to keep the butter as cold as possible. This is KEY for tender shortbread.
- Add the Wet Ingredients & Cranberries: In a separate small bowl, whisk together the egg yolk and vanilla extract. Pour this mixture into the bowl with the flour and butter mixture. Add the chopped dried cranberries.
- Form the Dough: Using a sturdy spatula or your hands, mix the ingredients until a dough forms. Be careful not to overmix. It should come together easily into a ball when pressed together. If the dough seems too dry, add a teaspoon of cold water at a time until it holds together.
- Chill the Dough: Wrap the dough in plastic wrap or place it in a reusable silicone bag and flatten it into a disc. Refrigerate for at least 30 minutes. This is crucial; chilling allows the gluten-free flours to hydrate and prevents the shortbread from spreading in the oven.
- Roll and Cut: On a lightly floured surface (use your gluten-free flour blend), roll out the dough to about ¼-inch thickness. Use your favorite cookie cutters to cut out shapes.
- Bake: Place the shortbread bites on the prepared baking sheet. Sprinkle generously with sparkling sugar, if using. Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool & Enjoy: Let the shortbread bites cool completely on the baking sheet before transferring them to a wire rack to cool further. These are best enjoyed within a few days, stored in an airtight container.
Tips & Tricks for Shortbread Success
- Don't Skip the Chill Time: Seriously, this is non-negotiable. Cold dough is happy dough (and less spread-y shortbread).
- Flour Power: The type of gluten-free flour blend really makes a difference. I recommend using one specifically designed for baking, with a good balance of starches and gums. Experiment to find your favorite!
- Herb Variations: Not a fan of rosemary? Try thyme or even a bit of citrus zest instead! Orange or lemon zest would work beautifully with the cranberries!
- Nut-Free Option: Simply replace the almond flour with more of the gluten-free all-purpose flour.
- Sweetness Level: If you prefer less sweet shortbread, simply reduce the granulated sugar to 1/4 cup.
Recipe Card
Sparkling Cranberry Rosemary Shortbread Bites (Gluten-Free)
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 12-15 minutes
Yields: About 24 shortbread bites
Ingredients:
- 1 cup (120g) Gluten-Free All-Purpose Flour Blend
- ½ cup (60g) Almond Flour, finely ground
- ½ cup (115g) Unsalted Butter, cold and cubed
- ⅓ cup (65g) Granulated Sugar
- 1 teaspoon Rosemary, finely chopped
- ½ cup (60g) Dried Cranberries, chopped
- 1 large Egg Yolk
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Sea Salt
- Sparkling Sugar, for sprinkling
Instructions:
- Preheat oven to 325°F (160°C). Line baking sheet with parchment paper.
- Whisk together gluten-free flour, almond flour, sugar, rosemary, and salt in a large bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Whisk together egg yolk and vanilla in a separate bowl. Add to flour mixture. Add chopped cranberries.
- Mix until dough forms. Wrap and chill for at least 30 minutes.
- Roll out dough to ¼-inch thickness. Cut out shapes.
- Place on baking sheet. Sprinkle with sparkling sugar.
- Bake for 12-15 minutes, or until lightly golden.
- Cool completely on baking sheet.
Enjoy!
These Sparkling Cranberry Rosemary Shortbread Bites are more than just a recipe to me — they’re a symbol of perseverance in the kitchen. They’re also a little reminder that even small moments can be special, and that having a sweet treat (and maybe a cup of tea) can be a magical experience. Happy baking!