Date & Ginger Fans
Yield
16 servingsPrep
30 minCook
2 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter, unsalted
|
|
| 2 | tablespoons |
light corn syrup
|
|
| 4 | ounces |
semi-sweet chocolate
chopped, null, null |
|
| 6 | ounces |
graham crackers/wafers
crushed |
|
| ½ | cup |
dates
chopped, pitted |
|
| ⅓ | cup |
crystallized ginger (candied)
chopped |
*
|
| 1 | x |
powdered sugar
sifted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
light corn syrup
|
|
| 115.6 | ml/g |
semi-sweet chocolate
chopped, null, null |
|
| 173.4 | ml/g |
graham crackers/wafers
crushed |
|
| 118 | ml |
dates
chopped, pitted |
|
| 79 | ml |
crystallized ginger (candied)
chopped |
*
|
| 1 | x |
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.
