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Melt the chocolate.
Crumble the raspberries.
Finely chop the pistachios.
Fit the K beater to the machine.
Add Ingredients 1 (butter, sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 4 for 1 minute.
Add Ingredients 2 (plain flour, rice flour) into the Mixer bowl.
Mix on speed 2 for 1 minute.
Transfer the dough to the square tin and pat until level.
Cut the dough into 18 fingers.
Lightly prick the dough.
Freeze until firm.
Pre heat the oven to 140ºC.
Sprinkle with the first item of Ingredients 3 (caster sugar).
Leave to cool for 15 minutes and turn out.
Add the second item of Ingredients 3 (dark chocolate) into the small bowl.
Dip the biscuits into the chocolate.
Sprinkle with the rest of Ingredients 3 (raspberries, pistachios).
Leave to cool.
Serve.
Melt the chocolate.
Crumble the raspberries.
Finely chop the pistachios.
Fit the K beater to the machine.
Add Ingredients 1 (butter, sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 4 for 1 minute.
Add Ingredients 2 (plain flour, rice flour) into the Mixer bowl.
Mix on speed 2 for 1 minute.
Transfer the dough to the square tin and pat until level.
Cut the dough into 18 fingers.
Lightly prick the dough.
Freeze until firm.
Pre heat the oven to 140ºC.
Sprinkle with the first item of Ingredients 3 (caster sugar).
Leave to cool for 15 minutes and turn out.
Add the second item of Ingredients 3 (dark chocolate) into the small bowl.
Dip the biscuits into the chocolate.
Sprinkle with the rest of Ingredients 3 (raspberries, pistachios).
Leave to cool.
Serve.