Preheat your oven to 180 C / 350 F / gas mark 4 and line a baking tray with baking paper.

In a large mixing bowl, beat the vegan butter and sugar together until light and fluffy.

Add the vanilla extract and orange zest, and mix until well incorporated.

Sift in the flour and salt, mixing gently until the dough comes together. (Be careful not to over mix—it should be soft but not sticky.)

Fold in the chopped dried cranberries evenly throughout the dough.

On a lightly floured surface, roll the dough to about ½-inch thickness.

Use a circular cookie cutter to cut the dough into rounds.

Place the shortbread biscuits on to the prepared baking tray, leaving a bit of space between them.

Bake for 12–15 minutes, or until the edges are lightly golden.

Leave to cool on a wire rack.