First make the filling by putting all the filling ingredients (cranberries, date pieces, pomegranate molasses and water) in a small pan. Heat over a medium-low heat and stir occasionally until the cranberries pop and break up and the mixture comes together as a jam. It will still be a little lumpy.

Set aside to cool -it can be kept covered at room temperature or refrigerated for a couple days.

When ready to make the shortbread, preheat oven to 350F/180C.

Divide the mixture in two and roll out half the mixture on a surface floured with a little corn starch - it can be helpful to roll on a cookie sheet. Roll to around ¼ inch/3-4mm thick, or thinner if you can, into a square or rectangular shape - you can push the sides in a little as rolling and roll a bit more to help get the shape.

Carefully spread a very thin layer of the jam over the shortbread then roll from one side into a spiral, being careful to not have gaps as you roll and smoothing any cracks in the dough. Cover in plastic/cling film and either freeze for around 10-12min or chill in the fridge for a couple hours. Either way, when you go to cut it the dough should be firm and not squash. Repeat with the other half of the dough. Note - You may well not need all of the jam.