Soft Milk Chocolate And Cranberry Shortbread

• 1/2 cup butter
• 3/4 cup milk chocolate baking
• 1 2/3 cups wheat flour
• 5 tablespoons cornstarch
• 4 tablespoons sugar
• 1 teaspoon baking powder
• 2 tablespoons milk
• 1 1/2 cups dried cranberries
• icing sugar

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.

butter, milk chocolate baking, cups wheat flour, cornstarch, sugar, baking powder, milk, cranberries, icing sugar

Taken from www.yummly.com/recipe/Soft-Milk-Chocolate-and-Cranberry-Shortbread-782195 (may not work)