All recipes
Squares UpcycledJuniper Jumping Jello
There’s no juniper in these squares but there’s a heck of a lot of jello. If you’re Mormon and living in Utah, or simply want a bit more jello in your life then these are for you. You could opt for a more shortbread-y base if you wanted but I think the smoothness as you bite into the bar with the slight chew and resistance it offers pairs nicely with the icing.
Prep25 min
Bake28 min
Yield16 squares
Pan9-inch square
The real recipe ships with the book.
Method
- 1
Heat the oven to 325°F. Line a 9-inch square pan with parchment, leaving overhang.
- 2
Brown the butter until amber and nutty; pour into a bowl with the browned bits. Cool until warm, not hot.
- 3
Whisk in brown sugar, white sugar, molasses, and honey until thick and glossy.
- 4
Whisk in the eggs and yolk one at a time, then vanilla, almond extract, oil, and lecithin.
- 5
In a second bowl, whisk white flour, buckwheat, salt, baking soda, baking powder, cinnamon, Horlicks, cocoa, and wheat gluten.
- 6
Fold the dry mix into the butter mixture until just combined.
- 7
Spread evenly in the pan. Bake 24–30 minutes, until the edges are set and the center is just barely glossy.
- 8
Cool completely in the pan, lift out, and cut into 16 squares.
Stay In The LoopJoin the Pre-Order List
Leave your email and we'll let you know the moment pre-orders open — no payment required now.
