I don’t buy crackers at the store. I know, I’m weird . I have a serious problem. I love them too much, and that can be a problem.
On the other hand I wanted to make homemade crackers way longer than I’ve been blogging.
It is done. I’ll eat crackers for lunch. And I did. Totally worth it though.
My recipe includes one ingredient that is not as common but is well worth the investment if you are looking for crisp and airy cookies.
Predecessor to Baking Powder and Baking Soda, Baker’s Ammonia(Ammonium Carbonate, Hartshorn) has been around for a long time yet it is extremely hard to find in stores. I first discovered Baker’s Ammonia last year , didn’t think much of it, until I baked traditional Slovak Ginger Cookies. They were crisp, airy, yet tender enough to bite. Just like I remembered them from my childhood.
Baker’s Ammonia is mainly used for baking to achieve crisp and airy texture, especially in cookies. It gives off an ammonia like smell during baking that quickly disappears; your cookies won’t smell of it at all.
Look in European stores, Scandinavian, Polish or Russian stores sometimes carry this leavening agent. It doesn’t have to be sold in containers. I’ve seen it sold in individual packets as well. Baker’s Ammonia tents to evaporate. Store it preferably in the airtight container to get more shelf life out of it.
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