Soft Milk Chocolate And Cranberry Shortbread – a delicious recipe with butter, milk chocolate baking, cups wheat flour, cornstarch, sugar, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut the butter into small cubes, and leave it at room temperature.
2
Preheat oven to a 150 degrees Celsius. Coarsely chop the milk chocolate with a knife.
3
Pour the flour, cornstarch, baking powder, and sugar in a bowl.
4
Add the softened butter, and mix with your fingertips to get a sandy mixture.
5
Add the chopped chocolate, cranberries, and a little milk, and then bind the dough.
6
Form a crumbly ball.
7
Spread the dough into a rectangular 20 x 30 centimeters mold.
8
Smooth slightly with the palm of your hand.
9
Bake for about 25 minutes while monitoring that the biscuit doesn't brown too much (otherwise, cover with aluminum foil).
10
Let the biscuit warm down for about 10-15 minutes, then cut into diamonds or triangles.
11
Sprinkle with icing sugar.
761
kcal
Calories
37
g
Fat
98
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup butter, 3/4 cup milk chocolate baking, 1 2/3 cups wheat flour, 5 tablespoons cornstarch, and more.
Yes, Soft Milk Chocolate And Cranberry Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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