Cellu Bran Cookies
Ingredients
Directions
The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
Mix the dry ingredients thoroughly.
Add the mineral oil and saccharin dissolved in hot water to form a soft dough.
Shape and bake
Spread the mixture in a shallow greased pan and cut into small squares.
Bake in a cool oven at 300°F (150°C).
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
- Washed bran
- Adds bulk and fiber, absorbs liquid and gives the cookies a coarse, crumbly texture.
- India gum
- Binds the dry ingredients and water so the dough holds together and stays soft.
- Baking powder
- Releases gas in the dough, helping the cookies rise slightly and turn lighter.
- Mineral oil
- Adds fat that coats the particles, giving tenderness and a softer bite.
- Saccharin
- Provides sweetness without adding sugar bulk to the dough.
The step that matters
Baking in a cool oven. A low oven temperature dries the dough gradually, so the squares firm up and crisp without browning or puffing too quickly. Baking hotter risks uneven cooking and scorching the surface before the centre sets.
“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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