Baker's ammonia (ammonium carbonate)

A white crystalline powder, an old chemical leavener that fully breaks down into gases on heating, for gingerbread, cookies, crackers and honey cakes.

Baker's ammonia (ammonium carbonate, 'hartshorn') is a white crystalline powder, an old chemical leavener that on heating fully breaks down into gases, giving dough a special openness and crispness without an aftertaste. It is used in flat dry baking — gingerbread, cookies (springerle, amaretti, ginger), crackers and honey cakes, where the sharp ammonia smell dissipates during baking.

Recipes with this ingredient

Skurna-sültkakor (Squares with jam)Swedish cuisine | Bakery and desserts

Skurna-syultkakor is a classic Swedish cookie, tender and crispy, with a delicious fruit filling. Its roots trace back to the traditions of Northern Europe, where baked goods with jam hold a special place in home comfort. Made from butter, sugar, and flour, these squares have a rich, slightly caramel flavor that complements the sweetness of strawberry jam. The glaze adds a finishing touch, giving the dessert an elegant appearance. Perfect for tea parties and family gatherings, they adorn any table while bringing warmth and joy with every bite.