1. 250g unsalted butter, softened

  2. 1 cup (150g) icing sugar

  3. 2 tsp Queen Organic Vanilla Bean Paste

  4. 2 ¼ cups (340g) plain flour, sifted

  5. ¼ cup (40g) rice flour, sifted

  6. 1/4 tsp salt

  7. 100g white chocolate, finely chopped

  8. ¾ cup dried cranberries, chopped

  9. 1 ½ tsp orange zest


  1. 1

    Preheat oven to 150°C (fan forced) and line two cookie trays with baking paper. Beat butter, sugar and Vanilla Bean Paste in the bowl of a stand mixer fitted with the paddle attachment until pale and fluffy.

  2. 2

    Add sifted flours, salt and mix on low to form a dough. Add white chocolate, cranberries and orange zest, folding to combine. Roll into a 5cm diameter log, wrap in cling wrap and chill for 1.5-2 hours until firm enough to slice.

  3. 3

    Slice each log into 8-10mm thick pieces, place onto prepared baking trays. Bake for 20-25 minutes until pale golden, allow to cool on tray for 5 minutes before transferring to a wire rack to cool completely.

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