Cassata ice-cream sandwiches

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.

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

Preheat oven to 160C. 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.

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.

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.

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.

Tip:

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.