Kardemummakakor is a classic Swedish cookie built around ground cardamom and, interestingly, ammonium carbonate, also known as hartshorn, a leavening agent that predates baking soda and baking powder entirely and was traditionally made from ground deer antlers. It’s that old-school ingredient that gives these cookies their distinctively light, crisp snap, a texture you just can’t quite replicate with modern leaveners.
You can absolutely enjoy them on their own, but paired with a coffee or hot chocolate, they’re fantastic, that warm cardamom spice playing perfectly against a hot drink. You know the best part? They’re super easy to make and can be done start to finish in less than 45 minutes.
(Experiment 32) Kardemummakakor
Ingredients
- 155 g flour
- 85 g sugar
- 1 tsp ammonia carbonate
- dash vanilla extract
- 1 tsp ground cardamom
- 100 g butter
- 2 tbsp corn syrup
Instructions
- In a food processor blend the sugar with all the ingredients except the corn syrup
- Once its combined, add the corn syrup
- Roll the dough on your countertop to just over 1/8″ thick. Note if it’s too sticky put it in the fridge for 20 minutes or cover the dough with parchment paper then roll it down.
- Using a cookie cutter ( or a glass) cut out some shape
- Place on a baking tray covered with parchment paper. Note the cookies will expand so leave some room between them
- Bake at 400F for about 6 minutes or until they start to get golden