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| 1/4 Tasse | butter unsalted |
| 2 Teelöffel | corn syrup light |
| 4 x ca. 30 g | chocolate semisweet, chopped |
| 6 x ca. 30 g | Graham crackers; crushed |
| 1/2 Tasse | dates pitted, chopped |
| 1/3 Tasse | Preserved stem ginger;chop'd |
| 1 | sugar powdered, sifted |
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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.
Hp Books.
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