Lemon Crackers

Adapted from Scotland County(NC)Cotton Pickin’ Recipes


½ oz (2 tbsp) Ammonium carbonate (baker’s ammonia)
1 c milk
½ c butter
1 ¼ c sugar
1 egg well beaten
1 tbsp lemon oil (optional)
2 tbsp lemon extract
5 c flour


  1. Pulverize ammonium carbonate with rolling pin, add milk, let stand ½ hour or until dissolved, stir often.
  2. Cream butter and sugar; add egg, lemon flavoring, add milk mixture.
  3. Stir in flour and chill.
  4. Roll ¼ inch thick of floured surface.
  5. Cut into 3 inch squares. Prick with floured fork.
  6. Bake on silpat at 375F for 15 minutes until lightly browned.
  7. Makes 3 ½ dozen.

NOTE: The crackers are crispy because of the baker’s ammonia.

NOTE2: You can add cracked black pepper to make great soup crackers.

NOTE3: This recipe can easily be halved or doubled. It is easily frozen as a dough or as a finished cracker. This is just a low maintenance, old timey recipe. It makes a great snack. This vintage recipe was used by pioneers on the Oregon Trail for something hearty and healthy to eat during their long travels. I suppose in that case it’s a great thing to bring along on airplane journeys these days 🙂



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