Almond Ginger Brittle

In a saucepan, melt the sugar, add the honey and butter, stirring until the mixture thickens. Add the sliced almonds and the ginger, let the mixture boil and cook for a few minutes, stirring continuously.

Coat a marble plate or tray with cooking oil and offer the brittle mixture on it 1 to 1 5 mm thick. Allow to cool slightly and then quickly cut into lozenges, rectangles or triangles.

Cool the brittle completely.

Stir the cooking chocolate in a small saucepan in a water bath at low temperature until smooth. Dip the brittle confectionery with 1 or possibly 2 corners each, to half the quantity or possibly at the ends, wipe off a little and place on parchment paper and let dry.

Keep the almond-ginger brittle dry and cooled in neatly sealable tins.

Ha*****

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