Makes 24

175g butter, at room temperature
85g caster sugar
½ tsp vanilla extract
225g plain flour
75g pistachios, chopped
75g dried cranberries
200g white chocolate, broken into pieces

1. Beat the butter, sugar and vanilla extract in a large mixing bowl. Stir in the flour until combined, then fold through the pistachios and cranberries.
2. Divide the dough in half and roll each into a log on a lightly-floured work surface. Wrap in cling film, then refrigerate for one hour. 
3. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Slice the logs into 1cm-thick rounds, place on a baking tray lined with parchment paper and bake for 12-15 minutes. Cool completely on the tray.
4. Microwave the white chocolate in a heatproof bowl in 30-second intervals, stirring between each, until melted and smooth.
5. When the biscuits have cooled, dip half of each biscuit into the white chocolate. Leave to set until firm.
6. Stack the biscuits in tall, thin decorative cellophane bags and secure with a festive ribbon for gifting.