Cookies

Bull's eye biscuits are simple but delicious biscuits made with two discs of classic shortcrust pastry and filled with jam, chocolate spread, or whatever you want. 

Easy to make but very nice to serve with a cup of tea when you have guests over.

The upper disc of shortcrust pastry has a hole in the centre, in fact they are called that because the shape resembles that of an egg cooked "bull's eye".

Method

You can make this recipe in a stand mixer with the paddle attachment or in a bowl by hand with the spatula.

Then weigh the room temperature margarine into the bowl.

Add the lemon zest.

Add the sugar and salt.

Mix by hand or with a spatula for a few minutes until you obtain a creamy mixture, there must be no pieces of margarine but everything must be well mixed together.

Pour a first part of milk, the milk must be at room temperature.

Mix, add 2 tablespoons of flour and continue mixing, then add the rest of the milk. 

Sift the powders together, then flour, starch, yeast and pour them into the bowl, mix until a homogeneous dough is formed.

Then form a rectangular loaf about 2cm thick, wrap it in cling film and leave to rest in the fridge for 2 hours. 

Preheat the oven to 170˚ fan.

Sprinkle a little flour on the work surface and use a rolling pin to roll out the pastry to approximately 0.5 cm. From time to time add flour on both sides so as not to make the pastry stick to the work surface.  

Using a round or flower-shaped pastry cutter, 6cm in diameter, cut out 18 biscuits. 

Using a 3cm diameter round pastry cutter, pierce 9 of these biscuits in the centre. 

Transfer all the biscuits onto a baking tray with baking paper or a micro-perforated mat. Cook at 170˚ fan for about 20 minutes, until they become golden.

With the leftover shortcrust pastry, knead lightly again, let it rest in the fridge again, then roll out and make other biscuits.

Allow to cool at room temperature for 30 minutes.

Now take the filled discs and turn them upside down, in this way, being flat, they will fit better with the other pastry disc. 

Fill with a teaspoon of the chosen filling, therefore jam, marmalade, chocolate spread, peanut butter etc. about 15 grams.

Place the perforated biscuits on top and dust with icing sugar. Place in the refrigerator for 2 hours before consuming.