Beat the butter and sugar together with an electric whisk until light and fluffy. Add the condensed milk and vanilla and beat again for 1 min until just combined. Mix the flour, baking powder and cinnamon together. Tip the mixture into the wet ingredients and stir together to make a dough. Gently knead in the cranberries and white chocolate chunks.

Divide the dough in half and roll each piece into a 4cm-thick log. Wrap each log in a double layer of baking parchment. Tie the ends with ribbon as you would a Christmas cracker, then freeze for at least 24 hrs until solid. Will keep frozen for three months. Once frozen, it’s important to keep it frozen until baked. To keep it frozen on a short journey to the giftee’s home, pack in an ice box or cool bag with freezer blocks. Write the following instructions on a card for the giftee: Heat the oven to 180C/160C fan/gas 4. Slice the dough into 1cm-thick rounds and arrange on a non-stick baking sheet, leaving room between each for the biscuits to spread. Bake for 12 mins until golden at the edges. Leave to cool for 5 mins, then lift onto a wire rack to cool completely.