White chocolate button & cranberry shortbread squares

Method

• step 1

  Put the butter, 150g sugar and the vanilla in a food processor and blitz until smooth and creamy. Add the plain and rice flours, citrus zest and a large pinch of salt, then pulse until the mixture starts to clump together. Tip out onto a lightly floured work surface.

• step 2

  Scatter over the chocolate buttons and dried cranberries, then briefly knead until evenly distributed, being careful not to overwork the dough. Wrap well or put in a reusable food bag and chill for 30 mins.

• step 3

  Pat the chilled dough out into a rough square on a lightly floured work surface. Lightly dust the top with flour, then roll out into a roughly 24cm square. Use your hands or the straight edge of a ruler to neaten the sides as you go.

• step 4

  Cut the large dough square into 9 or 16 squares, then arrange these over two baking trays lined with baking parchment, leaving space between each. The unbaked biscuits will keep covered and chilled for up to 24 hrs or frozen for up to three months.

• step 5

  Heat the oven to 180C/160C fan/gas 4. Bake the larger squares for 20-25 mins (or 25-30 mins if baking from frozen) or the smaller squares for 15-18 mins (or 20-23 mins from frozen) until pale golden, with just a little colour around the edges. Sprinkle over the 2 tbsp caster sugar while the biscuits are still warm, then leave to cool completely on the tray. Will keep in an airtight container for up to three days.