• Motlles aliexpress (dinosaurs 3D cookie cutters)
• https://www.gadgetscuina.com/ca/carbonat-amonic-funcakes-80-g-21412.1022 (Gadgets)

Ingredient Grams (g) Why? All-purpose Flour 130g Base structure. Whole Wheat Flour 100g Part of the 71% cereal mix. Rye Flour 90g The “cereal” flavor secret. White Sugar 100g For the clean sweetness and snap. Powdered Milk 25g For the malty, toasted dairy taste. High-Oleic Sunflower Oil 75g* Converting 80ml to grams (approx. 75g). Egg (1 Large, out of shell) 55g Binding agent. Ammonium Bicarbonate 3g The “industrial” raising agent (approx. 1/2 tsp). Fine Salt 2g To balance the cereal notes. Vanilla Extract 5g For the classic biscuit aroma.

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 the oven door halfway through for 2 seconds to let the ammonia steam 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.