Voilà the final product;
The method was different, making the batter and freezing it overnight, but it couldn't be done any other way.
N.B: I substitued "normal" molasses for pomegranite molasses (couldn't find a normal one in the shops, I know, but they had pomegranite - what the what?). They ended up giving them a bit of a tart taste, lovely still!
Also I recommend being a little more generous with the ginger if that's the kind of taste you like.
Chez Panisse Gingersnaps (from Baking Bites)
8 oz unsalted butter
1 1/4 cup + 2 Tbsp. granulated sugar
1/2 teaspoon vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup molasses
3 cups all-purpose flour
2 1/2 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. cinnamon
2 1/2 tsp. ground ginger
1/8 tsp. ground black pepper
Cream butter until soft; add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-mixed.
Sift the dry ingredients; add to the mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.
Line a 9″ x 5″ loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible (you could try making a rectangular log if you don’t have a loaf pan). Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight.
Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8″. Place on a parchment-lined baking sheet (space at least an inch apart) and bake at 350 degrees (180 degrees celsius) until the edges turn dark brown, about 12 minutes.
Another N.B: make sure they turn dark brown on the edges, this helps them to be lovely and crispy when you take them out of the oven.