INGREDIENTS
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20 gingersnap cookies
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40 g butter, melted (1/3 cup)
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250ml double cream (8 oz)
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1 tbsp sugar
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2 tbsps instant espresso powder
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1 (375ml) tin sweetened condensed milk (12 1/2 oz)
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125ml Irish cream (recommended: Baileys Irish Cream) (4 oz)
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Special equipment: 4 (250ml) ramekins (8 oz)