Aren't they pretty?
Cookies are a pretty nifty way to test for food allergens. It gets cooked, so any reaction is somewhat lessened compared to sampling a raw product. Also, the amount of potential allergen per cookie is rather small. So, if you manage to limit the amount of cookies consumed (ha ha) it should be a rather safe way to test.
At least, the theory is, that it gets cooked before sampling... Chipmunk disagrees with this point.
The dough for these cookies is a pretty purple colour, and the consistency is firm enough for a toddler to handle without too much difficulty. It rolls out wonderfully, could probably make brilliant cut form cookies as well. I elected to make the traditional donut shape for two reasons. Firstly, it's easier for Chipmunk to do. Secondly, it's a lot faster to roll out little donuts than cut out cookies.
Without further ado, here's the recipe to traditional Italian wine cookies!
Ciambelline al vino (rosso)
2/3 cup wine
2/3 cup neutral tasting oil, e.g. sunflower
2/3 cup sugar
1 tsp baking powder
AP GF flour* approximately 3-4 cups
Note: I will update this to weight measurements eventually!
Mix the wine, sugar, baking powder and oil together. Add enough all purpose flour until it forms a ball, but isn't too sticky to handle. Better too sticky than too dry.
Roll out as you wish, decorate with granulated sugar and bake in the oven at 180C for about 15-30 minutes depending on the size of your cookies. They should get a pretty golden colour on top, the sides will probably stay pinkish.
* All Purpose Gluten Free flour blend. I use this blend for most of my baking when I'm too lazy to mix and match a custom blend. It's neutral in taste and goes great as a substitute 1:1 for regular wheat flour.
650 g rice flour (mostly brown, with some white)
250 potato starch
100 g tapioca starch
1 tbsp xanthan gum
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