1-First Step: Start by softening the unsalted butter, which means letting 225g sit at room temperature until it’s easy to work with; this ensures a smooth base for your cranberry sangria and helps mix in the sugars evenly for beginners or busy parents.

2-Second Step: In a large bowl, cream together the softened 225g unsalted butter with 200g granulated sugar and 200g light brown sugar until the mixture becomes light and fluffy; this step builds the sweet foundation of the sangria, and you can use a hand mixer for quicker results if you’re a working professional.

3-Third Step: Beat in the 2 large eggs one at a time, followed by adding 1 teaspoon vanilla extract; this incorporates air and flavor, making the sangria adaptable for dietary preferences like vegan options by swapping eggs for a flaxseed mixture.

4-Fourth Step: In a separate bowl, whisk together 350g plain flour, 1 teaspoon bicarbonate of soda, and ½ teaspoon fine salt until well combined; this dry mix provides structure, and for gluten-free versions, substitute with a suitable flour to keep things easy for home cooks.

5-Fifth Step: Gradually add the dry mixture from the separate bowl to the wet ingredients, mixing just until everything is combined; be careful not to overmix to maintain a light texture, which is great for students experimenting with flavors.

6-Sixth Step: Fold in the 300g chocolate chips or chunks gently to distribute them evenly; this adds the festive twist, and you could swap for dried cranberries if you’re aiming for a lower-calorie option that fits diet-conscious individuals.

7-Final Step: Spoon out tablespoon-sized portions of the mixture onto baking sheets lined with parchment paper, then bake in a preheated oven at 190°C (170°C fan) or Gas Mark 5 for 10-12 minutes until the edges are golden and the centers are slightly soft; let the sangria cool on the sheets for a few minutes before transferring to a wire rack, and serve it chilled for the best festive experience, adapting portions for larger gatherings as needed.