Biscuits with ammonia: we are about to reveal their secret

Fragrant, light and easy to keep for a long time, ammonia biscuits are perfect for breakfast, dipped in tea or milk.

You know the commercial cookies that absorb milk or tea so well when you soak them? Well, the secret lies in the fact that they are biscuits with ammonia. It is this leavening agent that makes them very light and crumbly , perfect for breakfast or a snack . Cake ammonia used to be our grandmothers’ yeast (and now you understand why their cookies were so good) and has only recently made a comeback.

If you have never used it, you can find it in the supermarket near the other types of yeast. They are normal sachets containing a white powder that is added to the dough in the traditional way but remember that during cooking it will give off a strong smell of ammonia . Don’t worry if the smell coming out of the oven is pungent and intense: once cold your biscuits with ammonia for sweets will have the usual flavor.

How to prepare the recipe for biscuits with ammonia

1. First, warm the milk and dissolve the ammonia . It must not be too hot or it will cancel the leavening power. A chemical reaction will start which will cause a foam to form.
2. Separately, work the eggs with the sugar with an electric mixer.
3. Then add the milk , always stirring, and the oil .
4. Place the whips and begin to incorporate the sifted flour with the vanillin a little at a time, mixing first with a spoon and then by hand.
5. Then remove portions of dough roughly the size of a walnut and shape into balls.
6. Place them well spaced on a baking sheet lined with parchment paper. Be careful because they tend to grow a lot during cooking.
7. Bake the biscuits at 180 ° C for about 20 minutes or until they are uniformly golden.
8. Once cooked, let them cool on a wire rack before placing them in a tin box.

If you are looking for other breakfast biscuit recipes, we recommend that you also try ourmilk biscuits , they are truly amazing.

storage

Biscuits with ammonia for sweets can be stored in a tin box for up to two weeks . This particular yeast in fact prevents them from becoming soft, maintaining their fragrance for a long time.