GINGER, CRANBERRY & PISTACHIO FREEZER SHORTBREAD

MAKES ABOUT 28 PREP 25 MINS COOK 35 MINS

• 2 cups plain flour

• ²/³ cup pure icing sugar

• 1 tbsp rice flour

• 2 tsp ground ginger

• 250g butter, chilled, cubed

• 2 tbsp cold water

• ½ cup craisins, roughly chopped

• ¼ cup pistachios, roughly chopped

1 Place flour, icing sugar, rice flour and ginger in a food processor. Add butter and process until mixture resembles breadcrumbs. Add water, craisins and pistachios. Pulse until mixture comes together to form a dough.

2 Turn out onto a lightly floured surface and form a ball. Halve and roll each into a log 4cm-wide, 15cmlong log. Wrap tightly in

plastic or baking paper, twisting ends to secure. Freeze until ready to use.

3 When ready to bake, remove from freezer and stand at room temperature 1 hour before slicing. Preheat oven to 160°C (140°C fan-forced). Line two baking trays with baking paper.

4 Cut logs into about 1cm slices. Arrange on prepared trays. Bake 15-20 mins or until golden. Allow to cool 5 mins before transferring to a wire rack to cool completely. Store in an airtight container.