Graham Gems
eight gemsIngredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat your oven to 350°F (175°C).
In a bowl, mix the baking soda and salt with enough Graham flour to form a soft dough.
Shape the dough into eight gems.
Bake
Bake until lightly golden, being careful not to let them crack.
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
What each ingredient does
- Graham flour
- Forms the bulk and structure of the soft dough that holds the gems together.
- Baking soda
- Raises the dough's pH, which promotes browning on the gems' surface.
The step that matters
Bake until lightly golden without cracking. Dough that dries out or heats too fast on the surface can split as it sets. Watching the color and stopping at light golden keeps the gems moist and prevents cracks from forming.
“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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