Lactose-free ox eyes are irresistible filled pastries, easy to make and very tasty.
The base is a soft, lactose-free shortcrust pastry made with oil, with ingredients correctly measured to obtain a very crumbly cookie perfect for filling with jams, preserves, or spreads according to your tastes.
Read on to learn how to make lactose-free ox eyes with the easy recipe below, as usual, right after the photo. 😉
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 packet baking powder
- 1 packet vanillin
- jam (or preserve of your choice)
Preparation of Lactose-Free Ox Eyes
In a large bowl, beat the eggs with the sugar using an electric mixer, gradually incorporating the vegetable oil.
Add the baking powder, vanillin, and flour, sifted little by little, mixing with a fork until you get a homogeneous mixture. Quickly knead with slightly floured hands, form a dough ball, and wrap it in plastic wrap.
Let the dough rest in the refrigerator for at least an hour.After the resting time, on a floured work surface, roll out the dough to a thickness of about 1/4 inch with a slightly floured rolling pin.
Use a cookie cutter with a diameter of about 2 inches to cut out your cookies, and cut out the center of half of them with a smaller cutter. Re-knead the scraps and cut more cookies until you use up all the dough.Place the cookies on a baking sheet lined with parchment paper, keeping them slightly apart, and bake in a preheated static oven at 350°F for ten minutes (they will remain quite pale).
Remove them from the oven, let them cool on a rack, and then fill them by placing a teaspoon of your chosen jam or preserve on the whole cookies and covering them with the cut-out ones, pressing gently.
Store your lactose-free ox eyes well covered under a cake dome until ready to serve.
Notes
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