Oxeye cookies: the recipe for classic filled candies
Ingredients
chocolate spreadable cream
I bulls eye cookies they are greedy treaty of shortcrust pastry, typical of dry Italian pastries and in particular of Trentino-Alto Adige. The name refers to the particular shape cookies reminiscent of the classic fried egg. They are paired two by two and the top biscuit has a central hole from which the irresistible filling can be seen coming out. Typically, these sweets are filled with apricot jam, but there are variations on the theme and versions with chocolate spread. Fragrant and delicious, they are perfect for serving attea timeto accompany a coffee after lunch and set up party buffet.
Quick and easy, bulls eye cookies are made with a simple pastry: just quickly work the flour with the sugar, butter, egg and a pinch of baking powder. The resulting mixture is rolled out, discs are obtained and then half of them are drilled in the center. To do this, we used the back of a pocket nozzle. Once cooked, spread a layer of jam on all the biscuits then superimpose the perforated disc. Crunchy but melting in the mouth, they will delight young and old.
You can vary the filling as well as the shape of the cookies according to your personal taste. You can flavor the pasta with a few vanilla powder or grated lemon zest, and replace the classic shortcrust pastry with shortbread, for an even more crumbly consistency. If you prefer, you can remove the butter and make them with shortbread dough.
Find out how to make Ox Eye Cookies by following the step-by-step procedure and tips. Also try the butter and Danish biscuits.
How to make bulls eye cookies
Step 1
Step 1
Collect the flour mixed with yeast and sugar in a bowl, then add the softened butter in small pieces 1.
Collect the flour mixed with yeast and sugar in a bowl, then add the softened butter in small pieces 1.
2nd step
2nd step
Mix with your fingertips to create large crumbs of dough, then add the egg and knead again 2.
Mix with your fingertips to create large crumbs of dough, then add the egg and knead again 2.
Step 3
Step 3
Form a loaf, wrap it in cling film 3 and place it in the refrigerator for 30 minutes.
Form a loaf, wrap it in cling film 3 and place it in the refrigerator for 30 minutes.
Step 4
Step 4
Take the dough out of the fridge and roll it out on a floured sheet of parchment paper. 4 until you get a thickness of 3-4 mm.
Take the dough out of the fridge and roll it out on a floured sheet of parchment paper. 4 until you get a thickness of 3-4 mm.
Step 5
Step 5
With a cookie cutter 6 cm in diameter, make lots of circles 5then gently remove the excess dough so as not to deform the discs.
With a cookie cutter 6 cm in diameter, make lots of circles 5then gently remove the excess dough so as not to deform the discs.
Step 6
Step 6
Then, with a smaller circle, like the back of a pastry bag nozzle, remove the center of half of the discs 6.
Then, with a smaller circle, like the back of a pastry bag nozzle, remove the center of half of the discs 6.
Step 7
Step 7
Let the parchment paper run over a dripping pan seven and bake in a static oven preheated to 180°C for about 15 minutes.
Let the parchment paper run over a dripping pan seven and bake in a static oven preheated to 180°C for about 15 minutes.
Step 8
Step 8
Take the cookies out of the oven and transfer them to a wire rack until completely cooled 8.
Take the cookies out of the oven and transfer them to a wire rack until completely cooled 8.
Step 9
Step 9
Sprinkle all the bases with a teaspoon of apricot jam 9 or with a chocolate cream and close each base with a perforated biscuit,
Sprinkle all the bases with a teaspoon of apricot jam 9 or with a chocolate cream and close each base with a perforated biscuit,
Step 10
Step 10
Sprinkle with icing sugar and serve ten.
Sprinkle with icing sugar and serve ten.
storage
Oxeye cookies are stored in a tin can or special airtight container for at least 3-4 days.
