I just attempted to make these cookies using a cookery book from Scandinavia. As stated, they are crunchy and light. Since I’ve never tried these before, is it still expected for them to taste like ammonium bicarbonate? According to the instructions, you should not open the oven while it’s baking and you will smell it. Although they are excellent elsewhere, I can still taste it in the cookie and I’m not sure if I should eat them anymore.
Yeah, that taste is pretty normal for Swedish Dream Cookies due to the ammonium bicarbonate. The smell is strong during baking, but it usually fades. You might want to try a different recipe or reduce the amount next time.
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Ingredients:
Butter, 100 grammes
Sugar, 3 decilitres (~1.2 cups)
Oil, 1 decilitre (~0.4 cups)
Salt of hartshorn (ammonium bicarbonate? baker’s ammonium? struggling with the translation for this one), 1 teaspoon
Flour, 4 decilitres (~1.6 cups)
Instructions:
Turn the oven on to 150°C (~300°F). Combine the butter and sugar to a smooth mixture. Add the oil a little at a time. Mix the salt of hartshorn with some of the flour, and combine it into the mixture. Then add the rest of the flour.
Cover a pan with parchment paper. Roll the dough into small balls, about 1.5 centimetres (about half an inch) across, and put them on the pan with plenty of space in between (they will more than double in width). Bake in the middle of the oven for 20 minutes. Let cool before eating. They should come out very brittle and crumbly!