Preheat oven to 160C. Line a baking tray with baking paper.
Mix softened Butter and Sugar until smooth and well combined.
Add Plain Flour, Rice Flour and Matcha Powder, and mix well. Add chopped Pistachio Nuts and bring the dough together.
Roll out the dough on a floured surface until 6-8mm thick and cut into shapes, OR slice well-refrigerated stiff dough.
Bake for about 30 minutes or until very lightly coloured. Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely.
To make 'Rum Raisin White Chocolate Ganache', place White Chocolate and Cream in a heat-proof bowl. Heat in the microwave for a minute and mix. You might need to heat extra time for White Chocolate to melt completely. Add Raisins (http://www.hirokoliston.com/rum-raisins/) and mix to combine. Let it cool in fridge.
*Note: White Chocolate Ganache can be easily made by mixing melted white chocolate and warmed cream, the ratio is 3 : 1.
When the ganache is firm enough, place tablespoonful of ganache on a biscuit and sandwich together.
