Recipe - Date And Ginger Fans

One fourth cup Unsalted butter
2 tablespoon Light corn syrup
4 ounce Semisweet chocolate; chopped
6 ounce Graham crackers; crushed
One half cup Pitted dates; chopped
1/3 cup 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 9inchfluted 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 evensized, wedgeshaped 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