In a mixing bowl, cream the softened butter and icing sugar together until light and fluffy. Stir in the vanilla extract to combine.

Gradually sift in the plain flour and cornflour, mixing until the dough starts to come together. Gently fold in the chopped white chocolate and dried cranberries.

Once the dough is formed, wrap it in cling film and chill in the refrigerator for at least 30 minutes to firm up.

Preheat the oven to 180°C (160°C fan) and line a baking tray with parchment paper.

Remove the dough from the fridge and roll it into small balls, about 25 g each, and place them on the prepared baking tray, leaving space between each one as they will spread slightly.

Flatten each ball gently with the back of a fork.

Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden.

Remove from the oven and allow to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.