THE Bull's-eye biscuits they are gods treats greedy from theSouth Tyrol . It is about shortcrust pastry discs from soft filling "on sight" of jam or chocolate; that they are named from the form, which remembers just theegg cooked in "bull's eye" ! Brittle to the bite with a soft and creamy heart, I am really irresistible! From now Perfect recipe and all Secrets illustrated with step by step photos for prepare them at home in few steps!
It is a preparation very simple and also rapid. THE secrets for an excellent result they are first of all use quality ingredients : a good butter, one weak flour, an excellent vanilla that gives perfume e powdered sugar instead of the classic to have a basis that when bitten it melts into one with the filling! Then, pay attention to the thickness of the biscuits, it must be thin because they will be coupled! Finally, the fundamental rest in the fridge to get one perfect contoured shape! According to Original recipe They are made round with a hole in the center and I'm stuffed with apricot jam. But with this foundation, you can make them happen in many variations! Choose the shape you like best: hearts, stars, diamonds, flowers .. A bit like jam biscuits and stuff them with jam you prefer or Nutella . A sprinkled with powdered sugar and i Bu eye cookiesand they are ready to be served! Perfect for snack and thetea time, but also for one Breakfast rich, or a dessert at the end of the meal! They keep for a long time, which is why they are also ideal from give or to keep at home forarrival of guests!
Discover also:
I Baci di dama (delicious almond domes paired with chocolate filling according to the original recipe)
Ox-eye biscuits recipe
| Preparation | Cooking | Total |
|---|---|---|
| 20 minutes + rest in the fridge | 12 minutes | 22 minutes |
| Quantity for about 20 cookies |
|---|
|
How to make ox-eye biscuits
First of all whip the butter with the icing sugar and vanilla and salt for 2 minutes, then stir in the small egg yolks, always whipping! until a smooth, lump-free cream is obtained.
Then add the flour in one go and knead quickly with your hands. The mixture will be very soft, if it sticks, add another little flour.
form a ball:
Finally, seal with cling film and place in the fridge for 1 hour and a half / 2 hours
Then roll out the dough with the help of a rolling pin to a thickness of 3 – 4 mm no more.
I recommend that the dough sheet must be cold before forming the biscuits, otherwise the shapes will not be perfect! If it feels soft, put it in the fridge on a cutting board for 15 minutes.
Make circles and for half of these circles, cut a smaller circle in the center:
As you make them, place them in a baking tray lined with parchment paper and then in the fridge.
Bake in a hot, static oven at 180 ° for about 12 minutes, they must not burn!
Finally unmold and let cool.
Once cold, stuff the base with a spoonful of jam and then add the pierced circle without crushing too much:
Sprinkle with powdered sugar and serve! Yours are ready Bull's-eye biscuits!
You can keep the biscuits without filling (ready to be filled for about 3 weeks closed in a tin box or cookie jar)
Once filled, you can keep them in the fridge for about 3 – 4 days!
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