I have made those shortbreads because I was short of chocolate chips and shop is too far away to go for one missing ingredient. I had all of the ingredients for a dough measured in a bowl when I realised that I have not enough chocolate chips in my cupboard. Although I have found some dried cranberries and decided to add them along the chips. The outcome was fantastic and these will replace my lavender shortbread for a long time, Autumn and Winter for sure.
375g plain flour, sieved
250g unsalted butter, diced
125g caster sugar
handful dark chocolate chips
handful dried cranberries
In a bowl mix the flour with sugar and add diced butter. Work with your fingers (or use food processor) to bring the dough together. At the end add chocolate chips and cranberries.
Form the dough into a rolling pin shape (or huge sausage), wrap in cling film and place in a fridge.
Heat the oven to 140C and line a baking tray with some baking paper. Cut the dough into about 7mm thick cookies and place them on the tray, not too tightly. (I bake them in two batches). Bake for about 15 minutes.
Remove from the oven and gently transfer onto a cooling rack. These are quite soft when warm so you have to be careful as you can easily break them. Cool down on a wire rack and store up to one week in airtight container.