Hint of Ginger

HINT OF GINGER

• 50g (2oz) Glacé Ginger, finely chopped
• 175g (7oz) Marzipan
• 1 Tablespoon Icing Sugar, sieved
• 100g (4oz) White Chocolate
• TO DECORATE
• Crystallised Ginger, sliced

METHOD

1. Knead glacé ginger into marzipan

2. Dust work surface with icing suagr and roll marzipan out until about 3/8th " thick cut into small 1 inch squares

3. Place on greasproof paper and leave overnight to harden slightly

4. Melt chocolate and coat marzipan, decorate with small slice of ginger