What is baker's ammonia?

Baker's ammonia (hartshorn salt, ammonium carbonate) is an old leavening agent that gives crisp, airy cookies. It works best in thin, flat baked goods.

How much sugar goes into the batter?

125 g sugar is whipped together with the eggs in the batter itself, while 50 g sugar is sprinkled over the cookies together with the almonds before baking.

Pledskener (Norwegian almond drop cookies)

Name: Pledskener (Norwegian almond drop cookies)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 30 servings
Cuisine: Norwegian
Ingredients: 3 pcs eggs; 125 g sugar (for the batter); 40 g butter (creamed until white); 185 g wheat flour; 0.5 tsp baker's ammonia (1900: hartshorn salt; mixed into the flour); 50 g almonds (blanched and finely chopped, for sprinkling); 50 g sugar (for sprinkling)

Small, airy cookies from 1900: eggs and sugar are whipped, butter and flour with baker's ammonia are stirred in, spooned onto a baking sheet, sprinkled with sugar and almonds and baked pale golden.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 263 (falt i det fri)

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About the dish

Pledskener er små, luftige sukkerbrødsaktige småkaker hevet med hjortetakksalt og drysset med sukker og mandler. Fra «Kager» i «Kogebog for skole og hjem» (1900).

How to make it

1
Whip eggs and sugar
Whip the eggs and 125 g sugar until light and airy for ¼ hour.
2
Add butter and flour
Cream the butter until white and add it. Stir in the flour that the baker's ammonia has been mixed into.
3
Drop onto sheet and sprinkle
Drop the batter by the teaspoonful onto a greased baking sheet. Sprinkle over the 50 g sugar and the blanched, finely chopped almonds.
4
Bake
Bake pale golden.

Changes from the original

Priser er utelatt og mål gjort metriske. «hjortetaksalt» → hjortetakksalt (bakeammoniakk). De to sukkermengdene er beholdt separat: 125 g i røren og 50 g til dryss.

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Frequently asked questions

What is baker's ammonia?: Baker's ammonia (hartshorn salt, ammonium carbonate) is an old leavening agent that gives crisp, airy cookies. It works best in thin, flat baked goods.
How much sugar goes into the batter?: 125 g sugar is whipped together with the eggs in the batter itself, while 50 g sugar is sprinkled over the cookies together with the almonds before baking.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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