These Cranberry Squares remind me of Butter Tarts, but using tart and tangy cranberries instead of raisins.
Author: Jeanine Friesen
Recipe type: Dessert
1/4 cup butter, softened
1/3 cup packed brown sugar
1 cup all-purpose gluten-free flour (see Note)
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 cup packed brown sugar
1 tablespoon all-purpose gluten-free flour (see NOTE)
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
2 tablespoons butter, softened
2 large eggs, beaten
1 teaspoon vanilla extract
1 pkg (170 gr) dried, sweetened cranberries
Preheat oven to 350 degrees F. Cream the butter and brown sugar together in a medium bowl (I use my stand mixer). Add flour, xanthan gum, and salt, and stir until well combined and crumbly. The mixture is very dry looking, but don't fret just yet. Reserve 1/2 cup of the crumbs to sprinkle over the top of the squares. Press the rest of the crumbs into the bottom of an 8-inch square baking pan. Bake for 12-15 minutes, or until it is a pale golden around the edges.
Combine brown sugar, flour, baking powder, salt, and cinnamon in a medium bowl (I reused my stand mixer bowl, without washing. Has a lot of the same ingredients, and it saves one dish to wash). Add butter, eggs and vanilla and stir until well blended. Stir in the dried cranberries.
Pour filling over crust, top with reserved crumbles, and bake for 20 to 25 minutes, or until golden and bubbly around the edges but still slightly jiggly in the center. Cool in the pan on a wire rack. Slice into squares.
The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Adapted from a recipe at OceanSpray.ca
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/03/the-ultimate-gluten-free-cranberry-squares.html