Date and ginger fans
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Unsalted butter |
| 2 | tablespoons | Light corn syrup |
| 4 | ounces | Semisweet chocolate; chopped |
| 6 | ounces | Graham crackers; crushed |
| ½ | cup | Pitted dates; chopped |
| ⅓ | cup | Preserved stem ginger;chop'd |
| Powdered sugar; sifted | ||
Directions
TO FINISH
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini