Yield: 16 servings
|¼ cup||Unsalted butter|
|2 tablespoons||Light corn syrup|
|4 ounces||Semisweet chocolate; chopped|
|Powdered sugar; sifted|
|6 ounces||Graham crackers; crushed|
|½ cup||Pitted dates; chopped|
|⅓ cup||Preserved stem ginger;chop'd|
Melt butter, corn syrup and chocolate in a large bowl placed over a pan of gently simmering water, stirring frequently until well blended. Add graham crackers, dates and ginger to chocolate mixture.
Mix thoroughly. Spread evenly in a 9-inch-fluted flan pan with removable bottom, smoothing with the back of a spoon. Refrigerate 1 to 2 hour or until firm. Carefully remove side from pan. Cut mixture in even-sized, wedge-shaped pieces. Using a spatula, carefully loosen cookies from base of pan, sprinkle with powdered sugar, then arrange neatly on a serving plate. Keep refrigerated, or in a cool place, until serving. Can be stored in an airtight container in a cool place for 2 to 3 days. Source: "The Book of Cookies" by Pat Alburey, HP Books.