In a food processor, blitz the butter, sugar, flour and pinch of salt until the mixture begins to clump together. The mixture won't be a solid lump
Add the orange extract and zest, and cranberries and pulse to combine
Press mixture into the prepared tin and level (using your hands or the back of a spoon is easiest). You need to push quite hard to firm up the dough
Prick dough well with a fork
Bake the shortbread for 45-50min or until nicely golden.
While it’s still warm, cut the shortbread in half across the middle. Then cut each half into 10-12 fingers about 1.5-2cm (3/4 inch) wide
Cool completely in the tin.