Drommar or “Dream cookie” in English are traditional cookies found in Sweden. I had those when I travel there back several years ago and really enjoyed them. They are crispy and “airy”, hard to describe so you will have to taste them for yourself.
The main reason why they have an interesting texture is that they use ammonia carbonate instead of baking powder. When cooked the ammonia evaporates and leaves that iconic texture only found when baked with.
You need
- 225g butter
- 200g sugar
- 1tsp ammonia carbonate
- 240g all-purpose flour
- dash vanilla extract
Instructions
- In a stand mixer bowl cream the butter
- Add the sugar and let it combine
- Add the vanilla extract and ammonia carbonate
- Put half the flour in, when its incorporated, add the remaining flour
- Make some balls with the dough (pictured were balls 1″ in diameter – if you prefer bite-size make them smaller) and place them on a baking tray covered with parchment paper. Make sure to provide space between the dough as they will melt. Unless you want to end up with a large cookie…
- Bake at 300F for about 18-20 minutes, you want a light colouring forming around the edge ( not on the top of the cookies)
- Transfer to a wire rack to cool for 15 minutes
