A friend brought a bag of store-bought mini-gingersnaps into work, and it got me thinking. Gingersnaps and milk are a great combo, and the mini-gingersnaps were the perfect size for eating with a spoon.
Of course, we ate all the mini-gingersnaps before I got to try it.
So, I would like to make my own spoon-size gingersnaps that work well as cereal. My go to recipe is the Joy of Cooking gingersnap, with double the spice, and somewhat undercooked, so that they are more crisp than snap. These do not hold up well enough to survive in milk for more than 20 seconds or so.
How would you modify a cookie recipe to make it more milk proof?
All the best,