📝 About This Recipe
Drömmar, which translates to 'Dreams,' are a cornerstone of the Swedish 'Sju sorters kakor' (seven types of cookies) tradition. These delicate treats are famous for their unique, porous texture that literally melts on the tongue, leaving behind a rich scent of high-quality vanilla. The secret to their ethereal lightness lies in the use of baker's ammonia, a traditional leavening agent that creates a crispness unattainable with standard baking powder.
🥗 Ingredients
The Fat & Sugar Base
- 100 grams Unsalted Butter (perfectly softened at room temperature)
- 1.5 cups Granulated Sugar (superfine sugar works best for texture)
- 1/2 cup Neutral Oil (such as canola or sunflower oil)
Leavening & Flavor
- 1 teaspoon Hjorthornssalt (Baker's Ammonia) (essential for the authentic 'shatter' texture)
- 2 tablespoons Vanilla Sugar (or 2 tsp pure vanilla extract)
- 1/4 teaspoon Fine Sea Salt (to balance the sweetness)
Dry Ingredients
- 2.5 cups All-Purpose Flour (sifted to ensure no lumps)
- 2 tablespoons Cornstarch (adds to the delicate crumb)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). This low temperature is crucial for the cookies to rise and crackle without browning too much.
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2
Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
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3
In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric hand mixer or stand mixer to cream them together until the mixture is pale, light, and fluffy (about 3-4 minutes).
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4
While continuing to mix on low speed, slowly drizzle in the neutral oil in a steady stream. Ensure it is fully emulsified into the butter mixture.
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5
In a small separate bowl, whisk together the sifted flour, cornstarch, baker's ammonia, vanilla sugar, and salt.
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6
Gradually add the dry ingredients to the butter mixture. Mix on low speed until a soft, slightly crumbly but pliable dough forms. Do not overmix.
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7
Take a small amount of dough (about the size of a walnut or 15 grams) and roll it between your palms to form a smooth, round ball.
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8
Place the balls on the prepared baking sheets, spacing them at least 2 inches apart. These cookies will expand and flatten slightly.
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9
Do not press the balls down; leaving them as spheres ensures they develop the characteristic 'cracked' surface during baking.
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10
Place the sheets in the center of the oven and bake for 15-20 minutes. Note: Do not be alarmed by the strong ammonia smell during baking; it will evaporate completely once the cookies are done.
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11
The cookies are ready when they have risen, developed beautiful cracks, and are just barely starting to show a hint of pale gold at the edges. They should remain mostly white.
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12
Remove from the oven and let the cookies cool on the baking sheet for at least 10 minutes. They are very fragile while warm.
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13
Transfer to a wire rack to cool completely. Once cool, the ammonia scent will be replaced by a pure vanilla aroma.
💡 Chef's Tips
Use Baker's Ammonia (Ammonium Carbonate) rather than baking powder; it is the only way to achieve the authentic 'dream' texture. Ensure your butter is soft but not oily; if it's too melted, the cookies will spread too much. Avoid opening the oven door during the first 12 minutes of baking to allow the leavening gas to lift the dough properly. If you cannot find vanilla sugar, use a high-quality vanilla bean paste for beautiful black speckles. Store these in an airtight tin at room temperature; they stay fresh and crisp for up to two weeks.
🍽️ Serving Suggestions
Serve alongside a hot cup of strong Swedish filter coffee (Fika style). Pair with a glass of cold milk for a nostalgic afternoon snack. Arrange on a tiered dessert stand as part of a traditional 'Seven Kinds of Cookies' spread. Crush lightly and sprinkle over lemon posset or vanilla bean ice cream for added texture. Serve with a floral herbal tea, such as chamomile or elderflower, to complement the vanilla notes.