UK
USDessert
Serves 9
Prep time: 15 minutes
Celebrate World Baking Day with Our Gluten Free Strawberry Shortbread Bars
As fresh strawberries come into season, we’ve crafted a treat that’s not only easy to make, but also utterly irresistible with our delicious Gluten Free Strawberry Shortbread Bars.
Using Walker’s Gluten Free Shortbread Rounds as the perfect base, these bars are topped with homemade ruby strawberry jam, fresh strawberries, and a generous layer of shortbread crumb.
Baked with all-butter according to our traditional family recipe, our Gluten Free Shortbread replaces wheat flour with a certified gluten free alternative, making it suitable for those with coeliac requirements.
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Ingredients
40 Walker’s Gluten Free Shortbread Rounds
100g butter, melted
½ tsp cinnamon
¼ tsp nutmeg
400g strawberries, halved
250g jam sugar
Juice & zest, 1 lemon
1 tbsp vanilla
Method
In a food processor, blitz the shortbread rounds with melted butter, cinnamon & nutmeg.
Pour half the mixture into a lined 9x9” baking dish. Press down to compress.
To make the jam, add the strawberries, jam sugar, lemon zest & juice and vanilla to a large saucepan. Cook it down over medium heat until the sugar has dissolved. Bring to a boil and let it bubble and reduce for 20 minutes.
Take off the heat and leave to cool. When cool, pour the jam over your shortbread base.
Scatter the remainder of the blitzed shortbread over the top. Refrigerate for at least 4 hours.
Slice into 9 equal pieces and enjoy!