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Guest - Katrin
Sprang Discussion
18 September 2026
Hi Rachel, I have looked for more photos of you, but that was not very successful. I found a link on...
Guest - Beatrix
Sprang Discussion
15 September 2026
That lozenge pattern element is not a photograph, but a scan. So it should be to scale. But I pinned...
Guest - Katrin
Sprang Discussion
15 September 2026
I was not referring to Rachel's reconstruction (is the reconstruction you refer to the one photograp...
Guest - Beatrix
Sprang Discussion
14 September 2026
There is something Rachel did not mention. She told me: "Well, I worked with the measurements we too...
Guest - Katrin
Sprang Discussion
14 September 2026
Well, this is certainly developing into an interesting discussion.
Firstly, going from that lovely l...
Ginger Nuts.
It's been a while since I posted a recipe - time to change that!
It feels to me like there's been a bit more experimentation in the kitchen since the start of the pandemic, and there's definitely a few more recipes in my personal recipe book now. I try not to buy cookbooks or other printed cooking-related items, but I don't always manage to resist. Most recipes that I use, though, are adaptations of things I find on the Internet, where I look at a number of different recipes for one thing and then make up my own version.
In some cases, the adaptation is due to things not being available here. In this specific case, the things (Ginger Nuts) are not available to buy in German shops, and one of the ingredients, the molasses, are also not readily available. In addition, at least the cookies would be packaged in plastic foil, and since we're trying to avoid single-use plastics wherever at all possible, they'd be out anyways. (We solved the coffee problem, the Röstorium does not only sell wonderful coffee, but also posts it in paper packaging on request. We mostly solved the meat problem, finding a regional farm shop that even packaged things for us in their own reuseable boxes and lending them to us. Fish still is unsolved, and will probably stay thusly, unfortunately.)
So... here's my recipe for ginger nuts, which turn out hot and fiery and crunchy, and taste just like I remember the bought ones from Britain and Ireland, only maybe even better.
100 g flour (I use spelt)
1 level tsp baking soda
2 level tsp baking powder
40 g sugar
7 g ground ginger
pinch of salt
50 g honeydew honey (original calls for molasses)
50 g butter
a bit of finely grated orange peel (of c half a fruit)
Melt butter and stir together with honey, warming it until all is nice and liquid. Stir together remaining ingredients, then stir the liquids into the dry mixture. Divide into 16 parts, form each part into a ball, flatten slightly, and bake at c 190° C no fan for about 10-13 minutes. Take care not to let them turn brown.
These will be quite spicy, so maybe go down a bit on the ginger if you like them more mild!
It feels to me like there's been a bit more experimentation in the kitchen since the start of the pandemic, and there's definitely a few more recipes in my personal recipe book now. I try not to buy cookbooks or other printed cooking-related items, but I don't always manage to resist. Most recipes that I use, though, are adaptations of things I find on the Internet, where I look at a number of different recipes for one thing and then make up my own version.
In some cases, the adaptation is due to things not being available here. In this specific case, the things (Ginger Nuts) are not available to buy in German shops, and one of the ingredients, the molasses, are also not readily available. In addition, at least the cookies would be packaged in plastic foil, and since we're trying to avoid single-use plastics wherever at all possible, they'd be out anyways. (We solved the coffee problem, the Röstorium does not only sell wonderful coffee, but also posts it in paper packaging on request. We mostly solved the meat problem, finding a regional farm shop that even packaged things for us in their own reuseable boxes and lending them to us. Fish still is unsolved, and will probably stay thusly, unfortunately.)
So... here's my recipe for ginger nuts, which turn out hot and fiery and crunchy, and taste just like I remember the bought ones from Britain and Ireland, only maybe even better.
100 g flour (I use spelt)
1 level tsp baking soda
2 level tsp baking powder
40 g sugar
7 g ground ginger
pinch of salt
50 g honeydew honey (original calls for molasses)
50 g butter
a bit of finely grated orange peel (of c half a fruit)
Melt butter and stir together with honey, warming it until all is nice and liquid. Stir together remaining ingredients, then stir the liquids into the dry mixture. Divide into 16 parts, form each part into a ball, flatten slightly, and bake at c 190° C no fan for about 10-13 minutes. Take care not to let them turn brown.
These will be quite spicy, so maybe go down a bit on the ginger if you like them more mild!
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