At last the long-awaited white chocolate and cranberry combo - last minute valentines anyone?

I concede, it is no longer January and this recipe is long overdue... but perhaps it is just in time to solve the desperate dash to create something decadent and steeped in allure this valentines afternoon?  Or instead to tumble headfirst into an unhealthy relationship with legendary knights in shining armour, Ben and Jerry, and an accompaniment of Bridget Jones... Either way this White chocolate and Cranberry shortbread recipe is delightful, so get up to your elbows in flour and enjoy!  I've adapted it from one I found on an Australian baking site - good old Aussies!

White Chocolate and Cranberry Shortbread (makes at least 24)

• 250g butter, at room temperature
• 125g icing sugar
• 2 tsps vanilla essence
• 300g plain flour
• 75g  Dried Cranberries, coarsely chopped
• 100g white chocolate, finely chopped
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• • (If you fancy it add the zest of half an orange too, in my head this sounds awesome!)
• • 1. 
       
• • 1. 1) Preheat oven to 160°C/Gas mark 3. Line 2 baking trays with non-stick baking paper. Beat the butter, icing sugar and vanilla in a bowl until very pale and creamy (this will take elbow grease).
• • 1. 
       
• 2) Stir in the flour, craisins and chocolate (and orange zest). (This part takes a generous amount of elbow grease). Once the flour has started to combine with the butter mix and break into little lumps of dough get your hands involved and squeeze and turns the dough to bring it together.
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• 3) Take tablespoonfuls of the dough and rolls into balls using your hands. Place, about 5cm apart, on the trays. Use a fork to flatten slightly. If you have time place in the fridge for 15 minutes to chill, but this isn't crucial so you can just bake them straight away.
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• 4) Bake, swapping trays halfway through cooking, for 15-18 minutes or until slightly golden. Leave them out on the trays for about 5 minutes to cool and then lay them onto a transferring to a cooling rack. Wait until they are completely cooled and have hardened up and put then into an air tight container to store (they will keep for about a week).  
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• You can tuck in as soon as they have cooled and they will be delicious, but these shortbread seem to be at their best about two days after baking... Nom!