Source: Emanuela Bonometti, Consorzio DAQ

Presentation

Cookies made with Scorzonera durum wheat semolina, flour, vanilla, lemon, milk, egg, baking powder, sunflower oil, and sugar. Perfect for dipping in milk or enjoying on their own.

Ingredients

For the dough:

• Scorzonera durum wheat semolina (remilled): 200 g
• All-purpose flour (00): 100 g
• Grated lemon zest: ½ lemon
• Vanilla: ½ pod
• Egg: 1
• Milk: 30 ml
• Baking powder: 10 g
• Sunflower oil: 60 ml
• Granulated sugar: 110 g

For garnish:

• Granulated sugar: as needed

Preparation

1. Combine all the ingredients.
2. Knead until the mixture is smooth and homogeneous.
3. Shape into a ball.
4. Wrap in cling film and let rest at room temperature for 30 minutes.
5. Roll out the dough to a thickness of 2 cm.
6. Cut into the desired shapes.
7. Sprinkle the surface with sugar.
8. Bake at 180°C (356°F) until golden (about 17–20 minutes).

Allergens

• Wheat, rye, barley, oats, spelt, kamut: Gluten-containing cereals listed under EU Regulation 1169/2011.
• Flour: Contains gluten from cereals listed under EU Regulation 1169/2011.
• Lemon: Potential intolerance or cross-reaction with grass pollen allergies.
• Vanilla: Possible sensitivity for those with spice intolerances.
• Egg: Listed as an allergen under EU Regulation 1169/2011.
• Milk: Listed as an allergen under EU Regulation 1169/2011.
• Sunflower oil: Possible reactions in individuals allergic to Asteraceae family plants (e.g., ragweed, chrysanthemums, daisies).

Notes

• Sugar: Should be avoided for children with ongoing processes potentially involving tumor cells.
  • Substitute with sweeteners (e.g., stevia or erythritol) or fruit concentrates (e.g., date or quince paste).

Safety / Intended Use

Recommended for:

• Anorexia and weight loss.
• Nausea and vomiting.
• Constipation.

Not recommended in dry form for:

• Mucositis.
• Xerostomia (dry mouth).

Tip: Serve only after dipping in milk or similar liquids for better tolerability.