Bull's Eye Cookies

Bull’s eye cookies are a classic teatime treat or to enjoy as a snack. They are shortcrust biscuits with a window on the surface that reveals a jam filling. Here is the recipe:

Ingredients

• 300 g 00 flour
• 200 g cold butter, cubed
• 100 g powdered sugar
• 1 large egg
• 1 egg yolk (for the dough)
• 1 egg yolk (for brushing)
• Grated zest of 1 lemon
• A pinch of salt
• Jam of choice (traditionally apricot or strawberry)
• Powdered sugar (for decorating)

Preparation

1. In a large bowl, mix the flour with the powdered sugar and a pinch of salt.
2. Add the cold butter cubes and work with your fingertips or a food processor until the mixture resembles breadcrumbs.
3. Incorporate the large egg, the egg yolk, and the grated lemon zest, then quickly knead until a ball forms.
4. Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes.
5. Preheat the oven to 180 °C (350 °F) and line a baking tray with parchment paper.
6. Roll out the dough on a lightly floured surface to about 3 mm thick.
7. Using a cookie cutter, cut out the cookies and, with a smaller cutter, make a hole in the center of half of them (these will be the “lids”).
8. Arrange the cookies on the tray, brush them with the remaining egg yolk, and bake for about 10-12 minutes or until golden.
9. Once cooled, spread a spoonful of jam on the solid base of each cookie and top with the holed “lid”.
10. Dust with powdered sugar before serving.

Trivia

The name “bull’s eyes” comes from the shape of these cookies, which resemble an eye with the dark pupil represented by the jam. They are particularly loved in Italy and throughout Europe, where each country has its own local variant. In Italy, these treats are a classic in pastry shops and are very popular to accompany afternoon coffee or tea.