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

Gradually add the plain flour and a pinch of salt to the mixture. Mix until a crumbly dough forms.

Gently fold in the dried cranberries into the dough.

Shape the dough into a ball, then place it in the centre of a baking tray. Use your hands to press and spread out the dough evenly to fill the tray.

Bake in a preheated oven at 160°C (320°F) for about 20 minutes or until the edges turn golden brown.

Once baked, allow the shortbread to cool in the tray for 10 minutes before transferring it to a wire rack to cool completely.

In the meantime, melt some white chocolate in a microwave or using a double boiler.

Drizzle the melted white chocolate over the cooled shortbread for an extra touch of sweetness and decoration.

Allow the chocolate to set before cutting the shortbread. Use a sharp knife to cut the dough into strips or squares, depending on your preference.