| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookies |
16 |
Servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter |
| 2 |
tb |
Light corn syrup |
| 4 |
oz |
Semisweet chocolate; chopped |
| 6 |
oz |
Graham crackers; crushed |
| 1/2 |
c |
Pitted dates; chopped |
| 1/3 |
c |
Preserved stem ginger;chop'd |
|
|
Powdered sugar; sifted |
INSTRUCTIONS
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
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