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Gluten-Free Rounds with Blackberry Cream Cheese Frosting

Gluten-Free Rounds with Blackberry Cream Cheese Frosting

  • 15 Minutes
  • 9 People
  • Easy
  • Favorite

For the perfect gluten-free dessert, try our Walkers Shortbread Gluten-Free Rounds topped with a dollop of blackberry cream cheese frosting and the last berries of summer. Whether you’re trying out a gluten-free diet, have a celiac gluten sensitivity, or have a wheat allergy, you can enjoy these easy to make, bright and berry-ful treats in the comfort of your own kitchen.

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Ingredients

  • 1 box Walkers Pure Butter Shortbread Gluten-Free Rounds
  • 1 cup fresh blackberries
  • 8 ounces full-fat block cream cheese, softened to room temperature (it’s important to use block cream cheese, not cream cheese spread)
  • 1/4 cup unsalted butter, softened to room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
Gluten-Free Rounds with Blackberry Cream Cheese Frosting

Method

1
Puree 1/2 cup – 2/3 cup fresh blackberries in a small food processor.
2
Push them through a fine-mesh strainer to rid the seeds.
3
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
4
Add confectioners’ sugar, vanilla, blackberries puree, and salt.
5
Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
6
Once the blackberry frosting is ready, lay out your cookies and spread a dollop of blackberry frosting on top of each one. Garnish with remaining berries.

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