Don’t we all, at some point of our life, have met someone who, from the first time, was stamped in our memory?
Last June, I flew all the way to Abu Dhabi just to watch Madonna’s concert. It was a huge thing to me. I love her songs, her performance and every bit of her show. Being standing close to the stage in the front row, felt like I was partying with the Queen of Pop and I was really happy to finally see her!!
On my way back home, I watched movies on board and barely gave attention to the girl sleeping in the seat next to me, until just before we landed we started a conversation. Traditionally it started with the where are you from question, and funny enough I found out that she was at the concert too, she lives in Lebanon just a stone’s throw away from my house, her girls are in the same bus with Kaia my daughter, she’s also in the advertising business and loves cooking!! All I can remember is that we kept on answering me too, me too:) It’s true I haven’t seen her since, but we do exchange messages on Whatsapp occasionally and the last time we did she asked me for the Gingersnaps recipes.
Mmm… one of my favorite too! Especially, the traditional Swedish recipe, the cookies are very thin and spicy. The dough is not sticky and very enjoyable to work with. I use black treacle or carob molasses, very popular in the Lebanese kitchen. I like to combine 2 kinds of sugar to have a nice brown color, but if one brown sugar is used it will not make any big change on the outcome. Warming up for Christmas!
This one goes to you Joumana! Enjoy it!
- ½ cup light brown sugar
- ½ cup dark brown sugar
- ¼ cup black treacle
- ½ cup drinking water
- 150 g (1 ½ stick) unsalted butter, diced
- 1 tbsp ground ginger
- 1 tsp ground cloves
- 1 tbsp ground cinnamon
- 3 cups all-purpose-flour, sifted
- 2 tsp baking soda
- Pinch of salt
1. In a small saucepan, combine sugar, treacle and water and heat until it starts boiling.
2. Add the butter and stir constantly over low heat until it is completely melted. Turn off the heat and set aside to cool.
3. Blend in the spices.
4. Sift together flour, baking soda and salt. Add to the mixture a little at a time and mix well to a smooth consistency.
5. Refrigerate overnight.
6. Pre-heat oven to 180 degrees C.
7. Sprinkle flour on a working surface and roll it thin. Cut into desired shapes and place them on a lined baking sheet or a greased cookie sheet.
8. Bake in the oven for 8-10 minutes. Let the gingersnaps cool on the cookie sheet.
I like the black treacle addition! I’ll have to try that sometime. (Gingersnaps are some of my favorites as well!)
You can also combine it with Muscovado sugar instead of light brown sugar. Lovely!
You really need a Pintrest or an Indulgy button… I love this…. of course I’m TRYING to lose some weight… but it sounds wonderful. 😀
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What a lovely story! Love these cookies too. Ginger is one of my favorites. 🙂
Thank you. Love your blog too!!
Cute story and beautiful cookies :-). Happy Holidays!
Same to you:)
I have nominated you for an award! Check it out here! http://carlasueeatsweet.wordpress.com/2012/12/16/super-sweet-blogging-award/
Super! Thank you! Will do the same, I love your blog!
Love love love it! Thanks Maya.It’s not Christmas until the house smells like these gingersnaps! Let’s make a resolution to actually see each other on the ground this year, let’s not wait for the queen of pop to get us together a second time.. we’re neighbours for God’s sake!
I love these! They look delicious!