White Christmas ice-cream, shortbread biscuits and fresh berries

2 tablespoons glace cherries
2 tablespoons dried apricots
2 tablespoons desiccated coconut
1 cup rice bubbles
2 tablespoons sultanas
500 grams vanilla ice-cream

2 punnets fresh berries

This will make extra biscuits but it would be a bit difficult to make a smaller batch.
125 grams butter
½ cup icing sugar
½ teaspoon vanilla essence
1 cup plain flour
1/4 cup corn flour

To make the shortbread: turn the oven on to 150 C. In a bowl beat the butter, sugar and vanilla until creamy, mix in plain and corn flours and knead on a floured board until smooth. Roll out and cut out star shapes. Refrigerate until firm and bake for about 30 minutes or until golden and firm to touch.

To make the ice-cream mix all ingredients together and put back in the freezer to reset

Serve the ice cream and the biscuits in a tower with the fresh berries.


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