• Cream the butter and sugar:

  Beat the softened butter and icing sugar together until smooth, pale, and creamy.
• Add flavouring:

  Mix in the vanilla extract and the finely grated orange zest.
• Add dry ingredients:

  Add the cake flour and pinch of salt gradually, mixing until a soft dough forms.

  Do not overmix – shortbread must stay tender.
• Fold in the fillings:

  Gently fold in the chopped cranberries, white chocolate, and macadamia nuts (if using).
• Shape the dough.
• Roll into a log and wrap in cling film, or

  Press into a lined baking tin, or

  Roll out and cut with cookie cutters
• I dipped the cookies in Castor Sugar before placing on the tray to bake.
• Chill the dough in the fridge for 30 minutes.

Bake:

• Bake at 160°C (fan 150°C) for 12–15 minutes until the edges are just lightly golden and the tops still pale.

Cool:

• Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.