Source: DAQ Consortium

Introduction

Shortcrust pastry cookies suitable for children, made with lemon zest, vanilla, sugar, durum wheat semolina (Scorzonera), butter, salt, egg, and granulated sugar.

Ingredients

For the shortcrust pastry:

Grated zest of 1 lemon

½ vanilla pod

Sugar: 80 g

Re-milled durum wheat semolina (Scorzonera di Drapia): 300 g

Butter, diced: 150 g

Salt: a pinch

1 egg

1 egg yolk

For the topping

Granulated sugar

Preparation

Chop the lemon zest with the sugar.

Add all the other ingredients for the shortcrust pastry.

Knead the dough.

Form it into a compact ball.

Wrap it in cling film.

Leave it in the refrigerator for at least an hour.

Place the dough ball on baking paper.

Flatten it with your hands.

Cover with another sheet of baking paper.

Roll out the dough using a rolling pin on top of the upper sheet.

Roll to the desired thickness.

Cut cookies into the desired shape.

Sprinkle the surface with sugar.

Bake in the oven at 180°C until golden brown (20 minutes).

Allergens

• Lemon: Potential intolerance or cross-reaction in cases of grass pollen allergies.   Vanilla: Possible reactivity in individuals sensitive to spices.
• Wheat, rye, barley, oats, spelt, kamut: Gluten-containing cereals as listed in EU Regulation 1169/2011.
• Egg: Listed as an allergen in EU Regulation 1169/2011.

Notes

• Sugar: Should be avoided in children with ongoing potential processes (possible presence of tumor cells). Replace with a sweetener (e.g., stevia or erythritol) or a fruit concentrate (e.g., date or quince concentrate).
• When intended for children, ensure ingredient sizes are uniform at the time of presentation.

Safety / Intended Use

• Recommended for: Anorexia and weight loss, nausea and vomiting, constipation.
• Not suitable for: Mucositis and xerostomia (dry mouth)