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Recipe by: tarcisio
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See below ingredients and instructions of the recipe
1/4 c Unsalted butter 6 oz Graham crackers; crushed
2 tb Light corn syrup 1/2 c Pitted dates; chopped
4 oz Semisweet chocolate; chopped 1/3 c Preserved stem ginger;chop'd
-------------------------TO FINISH------------------------------
Powdered sugar; sifted
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.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

English celebrity chef also known as The Naked Chef. BBC food television shows.

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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