½ cup milk
½ cup sunflower oil (or canola oil)
½ cup sugar
½ tablespoon baker’s ammonia (leavening agent)
1 tablespoon custard powder
½ tablespoon corn starch
½ tablespoon vanilla
½ teaspoon baking powder
½ tablespoon salt
8 ¾ cups flour
Add the ammonium carbonate to the milk and stir until dissolved. Set aside.
Using a mixer, combine eggs and sugar. Beat until smooth, and add sunflower oil, salt, and corn flour. Beat until smooth, then add baking powder, vanilla, and milk mixture. Mix until combined.
Add the custard powder to the flour and stir to combine. Gradually add the dry ingredients to the wet mixture, using a dough hook or spoon until it sticks together. If using a spoon, turn out onto a work surface and knead until smooth.
Once a stretchy dough is formed, separate it out into about 8 equally sized balls. Cover with plastic and let rest at room temperature for about 30 minutes.
Preheat oven to 350°F.
Prepare a baking dish lined with parchment paper. Roll the dough into logs about 1” in diameter, then cut them into pieces about 3” long. Flatten each piece slightly, and give it a couple of gentle twists. Lay these on the parchment. Bake for about 8 minutes, or until cookies are golden and beginning to brown along the bottom.