They’re called gingersnaps in the United States and ginger nuts in the UK, Australia and New Zealand. Whatever you call them, these cookies were made for dunking in liquid.
Imagine a coming in from the cold and whipping up a Creamy Cashew Gingersnap Latte. Cookbook author Alana Taylor-Tobin tells says, “Gingersnap spices, dark brown sugar, and whole cashews blended with hot coffee make the creamiest vegan gingersnap lattes in minutes.” How divine. You can get her recipe by clicking here.
We have some great ideas sprouting up so watch this space for more delicious finds.