Bull’s eye cookies with chocolate and caramel are crumbly shortcrust pastry treats with a delicious filling. My shortcrust pastry recipe is well-tested; sometimes I make it using butter and other times using sunflower oil, and the result is always satisfying, as you’ll get a crumbly and tasty pastry. This time, I made the classic bull’s eye, filled with homemade soft caramel (alternatively, you can use caramel sauce, like toffee) and garnished with dark chocolate and chopped pistachios. These cookies are ideal for an afternoon snack with a cup of coffee or tea.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
Ingredients
- 2 cups all-purpose flour
- 1 egg yolk
- 2/3 cup butter (or 1/2 cup sunflower oil)
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1/3 cup dark chocolate
- to taste chopped pistachios
- to taste caramel
Tools
- Cutters
Preparation
To make the bull’s eye with chocolate and caramel, pour the flour on the work surface and create a well. Add the cold butter cut into pieces in the center and mix until you get a sandy mixture.
Add the egg yolk, sugar, and vanilla extract, and continue kneading.
It should result in a homogeneous mixture; if it doesn’t come together quickly at first, don’t worry and keep combining the ingredients. You’ll get a very smooth and compact dough. Form a ball, cover it with plastic wrap, and let it rest in the refrigerator for an hour.
After the resting time, soften the shortcrust pastry with a rolling pin, flour the work surface, and roll it out to about 1/5 inch thick.
With a flower-shaped cutter (or any shape you like), make lots of cookies and place them on a baking tray lined with parchment paper.
With the leftover dough, roll out another sheet and cut the same number of cookies as before, but this time punch a hole in the center with a smaller round cutter.
Place these cookies on a baking tray lined with parchment paper. Bake in a preheated oven at 350°F for 15 minutes, or until golden. Remove them from the oven and let them cool.
Melt the chocolate in a double boiler or microwave. Glaze half of the holed cookies and garnish them with chopped pistachios.
Take the whole cookies and spoon a teaspoon of caramel on them (here’s the recipe to make it at home) and close them with the holed cookies.
Store them in a tin or a cookie jar, they’ll be good for a week. Enjoy!
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