u/isbreenobel

discovered my palm-sized hail to the thief embroidery in a book that i hadn’t opened in a year since finishing it!

second photo is the very well-worn map of colours i used, third photo is taken from this nine year old post from u/vahterus that inspired and enabled me to translate the cover into tiny embroidery - if you see this, thank you :)

it even came with me to The Smile concert in Berlin, where it caught the eye of a wonderful music journalist with whom i had a great conversation before the show, and she later saved me by berating a tall drunk asshole who kept shoving me and getting in my space - big shout out to Christiane from Radio Eins 🫶🏻

hi all! i am trying to resurrect my favourite version of ginger crunch, based on the original edmonds recipe. i used to do some factor of multiplication to the edmonds recipe to fit my baking tin and get a better icing : biscuit ratio - i vaguely recall thinking it was 1.5x for the base, 2.5x for the icing (the original recipe is very light on the icing!). i loved the edmonds recipe because it’s nothing like the disappointing ‘ginger slice’ you get in cafe cabinets with too much icing and a soft base, it‘s got a crunchy toasty biscuit base and the icing is soft and almost treacle-y.

however every time i have tested the recipe based on the website, it’s missing the eponymous CRUNCH, and instead has a dry, crumbly base - i’ve tried the original recipe, a double version, and a 1.5x version (see image - this one was too heavy on the icing too…). i’m used to the raw base mixture being dry-ish, but it’s unusual for it to be so crumbly and barely holding together.

does anyone have any tips on adjustments i could do to make the base crunchier and have a “snap” to it?