Christmas is very much about light. The light from the Christmas tree, the candles on the tables and the light from Lucia's chandelier. A warm glow of light in the winter darkness.

Although the sun does not shine so many hours a day, the time around Christmas is perfect for filming and photography. If you want to shoot during Golden Hour at the beginning of summer, you need to stay awake until late at night or alternatively get up in the middle of the night. In December and January, the sun is low already in the afternoon and you have the perfect glowing Golden Hour without having to set the alarm clock.

Another thing that belongs to Christmas is gingerbread cookies. I love them. Maybe a bit too much. But gingerbread cookies are a must, a tradition. Without these crispy delights, the Christmas feeling doesn't come alive. Here's a recipe for those who want to try the Scandinavian Christmas.

The oldest gingerbread recipe in Scandinavia originated from the Danish court in the 1490s. Here's a more modern and probably easier recipe.

Ingredients

⅔ cup (150 g) butter

1 cup plus 2 tablespoons (250 ml) granulated sugar

3 tablespoons (50 ml) molasses

½ cup (120 ml) water

½ tablespoon ground ginger

½ tablespoon ground cloves

1 tablespoon ground cinnamon

1 teaspoon ground cardamom, crushed

½ tablespoon baking soda

about 3 cups (360 g) of all-purpose flour

Preparation

Cream together butter, sugar, and molasses until smooth. Add water, spices, baking soda, and flour to form a smooth gingerbread dough.

Place it in the refrigerator overnight. Preheat the oven to 225 degrees Celsius (437 degrees Fahrenheit).

Roll out a portion of the gingerbread dough at a time, cut out shapes with cookie cutters, and bake for approximately 5 minutes. Allow them to cool on the baking sheet.

Christmas is very much about light

Red and yellow, an imitation of brick and sandstone.

I miss Åland Sea days

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