I used about 1 1/2 - 2 tbsp brown sugar. I also used Mi Del ginger snaps. I’m just realizing they’re the gluten free kind (I just grabbed what my store had; I’m not specifically gluten-free). They’re sort of cookie-like and not as flat as the ones you used in the Home Movie. Maybe that’s part of it, too. The chewy texture sort of makes t…
I used about 1 1/2 - 2 tbsp brown sugar. I also used Mi Del ginger snaps. I’m just realizing they’re the gluten free kind (I just grabbed what my store had; I’m not specifically gluten-free). They’re sort of cookie-like and not as flat as the ones you used in the Home Movie. Maybe that’s part of it, too. The chewy texture sort of makes the crust feel like toffee or caramel. It tastes good but is a little odd for a crust!
Thickness won’t matter, but gluten-free definitely would I imagine— haven’t tested with GF cookies! Maybe they don’t need any additional sugar at all. Hope that helps!
I used about 1 1/2 - 2 tbsp brown sugar. I also used Mi Del ginger snaps. I’m just realizing they’re the gluten free kind (I just grabbed what my store had; I’m not specifically gluten-free). They’re sort of cookie-like and not as flat as the ones you used in the Home Movie. Maybe that’s part of it, too. The chewy texture sort of makes the crust feel like toffee or caramel. It tastes good but is a little odd for a crust!
Thickness won’t matter, but gluten-free definitely would I imagine— haven’t tested with GF cookies! Maybe they don’t need any additional sugar at all. Hope that helps!