Line a baking sheet with greaseproof paper and set aside.

In a stand mixer or mixing bowl, cream the softened butter and sugar together until light and fluffy.

Gradually add the plain flour and mix until combined. The dough may look crumbly but should hold together when pressed.

Add the dried cranberries and finely grated orange zest. Mix until evenly distributed.

Lightly flour a work surface and roll out the dough to about 1 cm (¼ inch) thick. Use a biscuit cutter to cut rounds or festive shapes and place them on the prepared baking sheet. I cut mine into rectangles.

Pop the biscuits in the fridge for 20–30 minutes to firm up.

Preheat the oven to 175°C / 350°F. Sprinkle a little caster sugar on top of the biscuits and bake for 15–20 minutes, until golden brown. Remove and cool on a wire rack.

Melt the white chocolate gently in a heatproof bowl over simmering water or in short bursts in the microwave. Use a spoon or piping bag to drizzle the chocolate over the cooled biscuits. Allow the chocolate to set before serving.