gingersnaps

I think White Christmas may be my new favourite Christmas movie. We watched it last night and I fell in love. Really, there’s not much that is more heart-wrenchingly beautiful than Bing Crosby singing White Christmas in the first scene there.

White Christmas tells a story of good people doing good things for other good people. It involves love stories, friendship, and a lot of singing and dancing. Movies like this always make me wish I could sing and dance well, but most of the rest of the time I’m happy to be the weirdly enthusiastic one in the back, singing my lungs out.

PS I seem to have lost the ability to upload photos. I’m not sure what’s gone wrong, but hopefully it will be fixed soon!

Gingersnaps

Adapted from David Lebovitz

280 g flour

1½ teaspoons baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

1½ teaspoons ground ginger

½ teaspoon ground black pepper

150 g butter, unsalted, at room temperature

130 g sugar

½ teaspoon vanilla extract

80 g blackstrap molasses

1 large egg

coarse sugar crystals to coat

Sift together flour, baking soda and spices. Stir in salt and set aside.

Beat butter until pale. Add sugar and beat again. Beat in vanilla, molasses and egg.

Stir in flour using a wooden spoon, just until incorporated. Divide dough in two and shape them into logs. Wrap in baking paper and refrigerate for at least half an hour and up to two days.

Preheat oven to 180°C/350°F and line two baking trays with baking paper. Set aside.

Slice each log into 1/2 cm slices and press each into the coarse sugar crystals. Set out on the baking trays with about 1″ of room in between each cookie. Bake 10-12 minutes.

Let cool on baking trays for five minutes, then transfer to a cooling rack.

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