Prep the “Ammonia”: Ammonium bicarbonate works best if dissolved first. Take 10g of room-temperature water (about a tablespoon) and dissolve the 3g of Ammonium Bicarbonate in it until clear.
Mix Dry Ingredients: In a large bowl, whisk together the 130g All-purpose flour, 100g Whole wheat, 90g Rye, 25g Powdered milk, 100g Sugar, and 2g Salt.
Emulsify Wet Ingredients: In a separate bowl, whisk the 75g Sunflower oil, 55g Egg, 5g Vanilla, and your dissolved Ammonium Bicarbonate water.
Combine: Pour the wet into the dry. Knead by hand until a smooth, slightly stiff dough forms.
If the dough feels too crumbly (rye flour varies in absorption), add another 5-10g of water.
Chill: Wrap in plastic and refrigerate for 1 hour. This is mandatory for the Ammonium Bicarbonate to stabilize and the flours to hydrate.
Roll and Stamp: Preheat oven to 170°C. Roll the dough between parchment paper to 3mm thickness. Use your dinosaur stamps.
Bake: Bake for 12–15 minutes.
Open oven 2–3 sec around 6–7 min to let the ammonia escape
Cool: Transfer to a wire rack. Wait until they are completely cold before eating to ensure the ammonia smell is 100% gone and the “snap” is set.