April 14, 2012

Dreams are made of ammonium carbonate

Farfars Kanelkakor

These biscuits are melt in the mouth buttery with a hint of cinammon. Currently a favourite of mine - I find I'm baking them quite a bit.

They're reminiscent of a traditional Swedish biscuit called Drömmar, translated Dreams. The secret ingredient is ammonium carbonate, which is commonly used in Scandinavia. It yields a very light airy product in baked goods and a texture impossible to achieve with bicarbonate soda or baking powder.

If you're able to get your mitts on some ammonium carbonate, or Hjorthornssalt as I know it, be careful to seal it properly as the smell will penetrate everything. But don't worry, the smell of ammonium doesn´t affect the baked goods as it dissipates on cooking.

Cinnamon Dreams - Farfars Kanelkakor
Makes 30

150 ml sugar (1 1/2 dl)
250 ml plain flour (2 1/2 dl)
1/2 tsp ammonium carbonate or Hjorthornssalt (foodgrade)
100 g butter at room temperature
1 egg yolk
Pearl sugar and ground cinnamon mixed together

1. Turn oven to 150 degrees celsius.
2. Mix the dry ingredients in a bowl.
3. Add butter in cubes and use fingers to process until it resembles crumbs. Add egg yolk and quickly mix to smooth dough, being careful not to overwork it.
4. Roll the dough into a long shape and cut into 30 pieces. Quickly roll each piece into a ball. Roll each ball into a mixture of pearl sugar and cinnamon.
5. Line 2 biscuit trays with baking paper and place the balls on the trays. Make sure there is ample space inbetween them as they will spread.
6. Bake for 10-15 minutes in the middle of the oven. Let cool for 10 minutes then transfer to a wire rack to cool completely.

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