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.
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
- Cellu flour
- Provides the main structure for the dough.
- Washed bran
- Adds bulk and a coarse, hearty texture.
- India gum
- Binds the dry and wet ingredients so the dough holds together.
- Baking powder
- Releases gas during baking so the cookies rise slightly and lighten.
- Mineral oil
- Adds fat that softens the texture and keeps the dough moist.
- Saccharin
- Provides sweetness without adding sugar.
The step that matters
Adding the oil and hot water to form a soft dough. The liquid must be worked evenly through the dry ingredients so the flour and gum hydrate together. Uneven wetting leaves dry pockets and sticky patches, which makes the dough hard to spread and cut and gives an uneven bake.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.