Santa Maria Hjorthornssalt, Baker's Ammonia- 37 grams

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Hjorthornssalt (E503) is produced artificially and is used as a leavening agent, mainly in thin and dry baked goods. Cookies and biscuits are examples of typical baked goods where Hjorthornssalt is used. In some other recipes, Hjorthornssalt can replace bicarbonate or baking powder, and then the same amount of Hjorthornssalt is used as stated in the recipe.  Hjorthornssalt is stored in a dry and dark place


🍪 Classic Swedish Vanilla Dreams (Drömmar med Hjorthornssalt)

These light, crisp, and buttery cookies are a fika favorite across Sweden. Hjorthornssalt (baker’s ammonia) gives them their signature airy crunch — a texture that baking powder simply can’t match.

🧂 Ingredients (makes about 30 cookies):

  • 100 g unsalted butter, room temperature

  • 90 g granulated sugar (about 1 dl)

  • 1 tbsp vanilla sugar or 1 tsp vanilla extract

  • 1 tsp Santa Maria Hjorthornssalt (baker’s ammonia)

  • 150 g all-purpose flour (about 2½ dl)

👩‍🍳 Instructions:

  1. Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.

  2. In a bowl, cream together the butter and sugar until pale and fluffy.

  3. Mix in the vanilla.

  4. In a separate bowl, stir the Hjorthornssalt into the flour, then gradually mix the flour into the butter mixture.

  5. Roll the dough into small balls (about the size of a walnut) and place them on the baking sheet with space between them.

  6. Bake for 15–20 minutes. The cookies should remain pale in color but be set and lightly golden underneath.

  7. Allow to cool on the tray. They will crisp up as they cool.

💡 Tip: Don’t worry about the ammoniac smell during baking — it completely disappears as the cookies cool, leaving behind a light, crunchy texture.

Keywords: Swedish dream cookies, drömmar recipe, hjorthornssalt cookies, Scandinavian baking, baker’s ammonia recipe



Hjorthornssalt (E503).