Chocolate and Ginger Squares Recipe

100 g/4 oz butter or margarine

100 g/4 oz soft brown sugar
30 ml/2 tbsp cocoa (unsweetened chocolate) powder

1 egg, lightly beaten
225 g/8 oz/2 cups ginger biscuit (cookie) crumbs
15 ml/1 tbsp chopped crystallized (candied) ginger

Method:

Melt the butter or margarine, then stir in the sugar and cocoa until well blended. Mix in the egg, biscuit crumbs and ginger. Press into a Swiss roll tin (jelly roll pan) and chill until firm. Cut into squares.