Skip to main content
Dessert

Whole Wheat Crisps

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 ↓

Whole 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. In a bowl, combine cream, sugar, and salt.

  2. Gradually add whole wheat flour until a stiff dough forms.

  3. Knead the dough for 15 minutes until it is stiff enough to roll out thin like a wafer.

Shape and bake

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

  2. Bake on an ungreased baking sheet in a 400°F (200°C) oven until crisp.

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. Cream + wheattop 24% of all pairs
    Smell alikelow
    Cooked together681 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Sugar + wheattop 27% of all pairs
    Smell alikelow
    Cooked together2,071 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Rich cream
Adds fat and moisture, making the dough tender and rich.
Whole wheat flour
Provides the structure that holds the stiff dough together and sets when baked.
Sugar
Adds sweetness and helps the crisps brown lightly in the oven.

The step that matters

Kneading the dough for 15 minutes. Long kneading develops the gluten in the flour, giving the dough the strength to roll out very thin without tearing. Under-kneaded dough will crack and may bake up less crisp and more uneven.

“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

Wheat MuffinsWheat Muffins48 recipesWhole Wheat MuffinsWhole Wheat Muffins12 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes