Cranberry & White Chocolate Shortbread

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230g unsalted butter at room temperature

130g soft brown sugar

3 eggs

1 orange zest

1 tspn vanilla extract

300g plain flour

8g baking powder

5g ground ginger

¾ cup dried cranberries, chopped

80g white chocolate, chopped finely

Line a baking sheet with baking paper. Sift together the flour, baking powder, and ginger. Set aside.

Cream butter, vanilla and sugar until light and fluffy. Add the eggs one at a time. Stir until combined. Mix in the dry ingredients. Fold in cranberries, zest and white chocolate. Cover and allow to rest in the fridge for ½ hr. Carefully roll out between 2 silicon baking sheets, or dust a work surface lightly with flour, and roll to 3mm thick. Cut out cookie shapes. Place on a lined baking tray and bake until lightly golden. Allow to cool and dust with icing sugar

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