• Grate orange zest using 1-2 oranges, then place zest and castor sugar in a clean bowl, rub together using back of spoon to release the essential oil and citrusy aroma. Set aside.
• Finely chop dried cranberries and set aside. If using Thermomix, place cranberries into mixing bowl, and chop 10 sec/speed 6. Transfer to a bowl and set aside.

Thermomix Method

• If you do not have icing sugar, place 70g castor sugar into mixing bowl and mill 10 seconds / speed 10. Scrape down sides using spatula. If you have icing sugar handy, weigh in 70g icing sugar. 
• Add orange zest and castor sugar mixture from Step 2, softened butter and vanilla extract into the mixing bowl. Mix 30 seconds / speed 4. 
• Scrape down sides of mixing bowl with spatula, add flour and salt (if using) and mix 15 seconds / speed 4.
• Add chopped cranberries, knead 2 minutes.

Conventional Method

• In mixing bowl, beat butter until smooth, for about a minute.
• Add orange sugar mixture from Step 2 above and icing sugar, then beat until light and creamy, this takes about 2 minutes.
• Beat in vanilla extract and mix until combined.
• Stir in the flour mixture until just incorporated. For those using unsalted butter, add ½ tsp salt at this stage.
• Fold in the chopped dried cranberries. 

To Shape & Bake

• Divide dough into 2-3 equal portions. Place a portion on cling wrap or parchment paper, and evenly spread into a log. Shape into square/rectangle/circle of your choice and place shaped logs in the freezer for an hour.

  [Tip: Use a U-shape cookie mould for a more even shape or if you're doing it free-hand, a sushi bamboo mat may be helpful.]
• Line two baking sheets with parchment paper, then preheat oven to 160°C (convection with fan) when you remove dough from freezer.
• Using a sharp knife or dough scraper, slice about 0.5-1cm thick, and arrange on lined baking pan about 1cm apart. You may want to press it gently with your fingers to shape it nicely. Thicker slices will turn out softer in texture, and the thinner ones will crisp up slightly. 
• Bake for about 15-20 minutes, or until cookies start to turn golden brown around the edges. Remove from oven and let sit on baking sheet for 5 minutes, then transfer to cool on a wire rack. Store in air tight container once cooled completely!