If you love gingersnap cookies because of the spicy and decadent flavors, then why not try this recipe for Gingersnap Cream. This gives you more options for your sweet treat. You can spread this cream on anything, or dip a spoonful right out of the jar. Why not whip up a batch or two this weekend so you can have a sweet and hearty spread for any dessert this week.
- 3 gingersnap
- 1 tablespoon corn starch
- 15 grams sugar
- 125 milliliters milk
- 1. Grind the gingersnaps to a fine powder.
- 2. In a saucepan, thoroughly combine the cornstarch, sugar, and ground cookies. Make a well in the center and pour in the milk.
- 3. Heat over low heat and thicken the mixture, stirring constantly.
- 4. Pour the cream into a jar and let it cool to room temperature before placing it in the fridge.