My 6 ingredient chocolate and cranberry shortbread are buttery and delicious, as well as being gluten free, dairy free and vegan! They are the perfect easy festive bake that everyone will enjoy. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
Which butter do you use for the cookies?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for the perfect shortbread texture.
Which dairy free chocolate do you use in the cookies?
Any dairy free chocolate will work for this recipe. For this particular recipe I used the Asda Free From Giant Chocolate Buttons.
Which gluten free flour do you use for the cookies?
For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Plain Flour which works really well in gluten free baking.
How long will they last?
They will last in an airtight container for up to 3 days however, are always best served on the day you make them.
Which baking tin do you use?
I use a 31cm by 21cm rectanglular baking tin.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
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