Italian · PANTRYHOP RECIPE
Ciambelline al vino
35 minutes · 6 servings · vegan
A Roman-style cookie adapted here with grape juice instead of wine.
Ingredients
Check you have the quantities below.
- 3 cups all-purpose flour
- 1 cup sugar
- 1/2 cup olive oil
- 3/4 cup white grape juice
- 2 tsp baking powder
- 1 tsp, optional anise seeds
Let’s make it
- Heat the oven to 180 C / 350 F and line two trays.
- Mix flour, sugar, baking powder, and anise seeds if using. Stir in olive oil and grape juice to make a soft dough.
- Shape into small rings and place on the trays.
- Bake 18–20 minutes until lightly browned. Cool before serving.
Make smaller rings for easy snacking by children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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