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Makes 10 Short­bread bis­cuits

250g un­salted but­ter,

chilled, cubed

⅔ cup caster sugar

2 tsp finely grated lemon zest 1¾ cup plain flour, plus

ex­tra for knead­ing

½ cup rice flour

Cas­sata ice-cream

2L good qual­ity vanilla ice-cream

85g packet Greek yoghurt cov­ered cran­ber­ries, cut in half (see tip)

100g dried pineap­ple, diced

(see tip)

100g dried rock­melon, diced

60g roughly chopped pis­ta­chios,

plus ex­tra to serve

200g fresh rasp­ber­ries,

plus ex­tra to serve

Ic­ing sugar, to dust

1. To make short­bread bis­cuits, put but­ter, sugar and zest in the small bowl of an elec­tric mixer and beat un­til pale and creamy. Trans­fer to a large bowl. Add sifted plain flour and rice flour. Stir un­til com­bined and mix­ture forms a dough.

2. Knead dough on a lightly floured sur­face un­til just smooth. Cut in half, wrap each half in plas­tic wrap and chill for 15 min­utes.

3. Pre­heat oven to 160°C. Line 2 large oven trays with bak­ing pa­per. Roll one piece of dough be­tween two pieces of bak­ing pa­per un­til 7mm thick. Us­ing a 6.5cm round cut­ter, cut dough into rounds. Us­ing a metal pal­ette knife, care­fully lift rounds onto trays, plac­ing 2cm apart. Knead dough scraps to­gether and re-roll to make more.

4. Bake for about 13-15 min­utes, turn­ing trays half­way, un­til bis­cuits are pale in colour. Cool on trays for 10 min­utes then trans­fer to a wire rack to cool. Re­peat with re­main­ing dough. Bis­cuits can be made up to 4 days ahead and stored in an air­tight con­tainer.

5. To make cas­sata ice-cream, al­low ice-cream to soften out of the fridge for about 30 min­utes. Spoon into a large bowl. Add dried fruit, ¼ cup pis­ta­chios and 1½ cups rasp­ber­ries, and stir un­til com­bined. Spoon back into ice-cream tub. Sprin­kle re­main­ing pis­ta­chios and rasp­ber­ries on top. Cover and freeze overnight.

6. To serve, place a large scoop of ice-cream be­tween 2 bis­cuits and gently press down with the palm of your hand un­til ice-cream reaches the edge. Sprin­kle sides with ex­tra pis­ta­chios. Freeze for up to 1 hour. Dust with ic­ing sugar and serve with ex­tra rasp­ber­ries.


Dried fruit is avail­able from most green­gro­cers. You can also use dried diced paw­paw or mango. Sub­sti­tute dried cran­ber­ries if the yoghurt-cov­ered va­ri­ety is un­avail­able.


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