Old fashioned oatmeal crackers

40-50 crackers

3 dl rolled oats (oatmeal)
1 dl melted butter, margarine or oil
1½ dl lukewarm milk
1½ dl sugar
1 tablespoon Baker´s Ammonia
3½-4 dl flour

Stir together oats, edible fat, milk and sugar.
Mix baker´s ammonia with flour and add flour until a dough forms.
Place dough in a cool place overnight.
Preheat oven to 250° C (480° F).
On a lightly floured surface, roll out dough thinly, a little at a time.
(You may need to add more flour)
Use an ordinary rolling pin at first and then a cross-hatched rolling pin.
Cut out crackers with a cookie cutter.
Arrange crackers on a baking sheet and bake one plate at a time in the middle of the oven for 5-7 minutes or until lightly brown.
Transfer crackers to a rack and cool completely.
Store in an airtight container.

Bakers' Ammonia is a leavening ingredient called for in many old world recipes, especially those from Scandinavia. Pure powdered ammonium carbonate is the leavening of Grandma's recipes. It is also called "salt of harts-horn" ("hjorthornssalt" in Swedish). A long time ago it was made through heatening horn especially from deer-horn. Nowadays harts-horn is produced commercially. Harts-horn is also known as ammonium bicarbonate and baker's ammonia. In modern home baking, harts-horn is mostly replaced with baking powder.

More recipes and more information on this webpage4 Baker´s Ammonia

Link to the Swedish Recipe: Gammaldags havrekex