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Dessert

Wheat Flake Cookies for Lunch

A sweet cookie made with wheat flakes, butter substitute, honey, raisins, and spices, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Wheat Flake Cookies for Lunch

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Sift together the graham flour and baking soda.

  2. Mix the sifted flour with the wheat flakes and spices.

  3. In a separate bowl, stir together the butter substitute and honey.

  4. Add the beaten egg and milk to the butter mixture and mix well.

  5. Combine the wet and dry ingredients, beating until smooth.

Bake

  1. Drop spoonfuls of the mixture onto greased paper in a baking pan, spacing them an inch apart.

  2. Bake in a moderate oven at 350°F (175°C) for about 40 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Wheat + cinnamontop 5% of all pairs
    Smell alikestrong
    Cooked together537 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  4. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  5. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Graham flour
Provides the main structure and body of the cookie dough.
Wheat flakes
Add bulk and a chewy, hearty texture to the dough.
Butter substitute
Supplies fat for tenderness and richness in the cookie.
Honey
Adds sweetness and moisture, and helps the cookies brown.
Egg
Binds the dough and helps give the cookies structure as they set.
Baking soda
Reacts with the dough to help the cookies rise and spread slightly.

Swap the raisin

How well each one fits the dish's main ingredients (wheat, butter, honey, egg, milk, flour, cinnamon):

  1. Vanillafits better
  2. Figfits better
  3. Raisinthe original
  4. Blueberryfits about as well

Fit is the average pairing score against wheat, butter, honey, egg, milk, flour, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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