200 g butter or margarine
100 ml Dansukker Light Muscovado Sugar
450 ml plain flour
100 ml pickled ginger, finely chopped
100 ml almonds, finely chopped
100 ml dark chocolate, finely chopped
Dansukker Cane Sugar Granulated
Mix the butter/margarine and sugar until fluffy. Add the remaining ingredients and work until they form a dough. Put the dough on a floured worktop and roll it out until it is approx. 60 x 10 cm. Flatten it slightly. Cut into 2 cm wide strips. Dip them in cane sugar and place on parchment-lined baking sheets. Bake in the centre of the oven at 175 °C for approx. 20 minutes.
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