Date & Ginger Fans Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Unsalted butter,
2 tbsp: Light corn syrup,
4 ounce: Semisweet chocolate, chopped
6 ounce: Graham crackers, crushed
1/2 cup: Pitted dates, chopped
1/3 cup: Preserved stem ginger, chopd
TO FINISH
Powdered sugar, sifted
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
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