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Wheat Crisps

A baked wheat dough crisp made with cream, sugar, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Wheat Crisps

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Mix the cream, sugar, and salt together.

  2. Gradually add the flour until a stiff dough forms.

Shape and bake

  1. Roll out the dough and cut into desired shapes.

  2. Bake in a preheated oven at 400°F (200°C) until crisp and golden.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Cream
Adds fat and moisture, giving the dough richness and a tender bite.
Flour
Provides the structure that holds the dough together and sets as it bakes.
Sugar
Adds a little sweetness and helps the crisps brown in the oven.

The step that matters

Gradually add the flour until a stiff dough forms. Adding flour gradually lets you stop once the dough is stiff enough to roll. Too much flour makes the crisps dry and tough, while too little leaves the dough sticky and hard to shape.

“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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