Bull’s Eyes are treats that take me back in time, when I used to buy these delicious shortbread cookies on my way home from school. Two discs of shortcrust pastry with a central hole from where the jam, Nutella, or custard emerges. The name comes from their shape, reminiscent of a sunny-side-up egg.
Other recipes
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 20 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups all-purpose flour
- 1 1/3 cups butter
- 1 cups powdered sugar
- 3 oz egg yolks
- 1 pod vanilla
- 1 pinch fine salt
- 1 tsp lemon zest (grated)
- 2/3 cups jam (to taste)
- 2 tbsps powdered sugar
Tools
- Kitchen Scale
- Rolling Board
- Cookie Cutters
Steps
Pour the flour on the rolling board, make a well in the center, and add the egg yolks, powdered sugar, butter in pieces, grated lemon zest, salt, and vanilla seeds (cut the pod in half with a knife and scrape out the seeds). Start working all the ingredients until the mixture becomes sandy. Continue working quickly to form a dough. Place it on a sheet of parchment paper, flatten it to make it thinner, wrap it up, and put the shortcrust pastry in the refrigerator for 30 minutes before using it.
Preheat the static oven to 350°F. Use a cookie cutter to cut out 3.5-inch diameter discs. You will get 20 (10+10) of which half have a central hole. Re-knead the scraps to form more bull’s eyes. Place them on a baking sheet covered with parchment paper, bake for 12 minutes, checking to ensure they do not color. Spread 2 teaspoons of jam on the whole disc and before covering, sprinkle powdered sugar on the disc with the hole.
