These ‘ox eye’ cookies were named so because they resemble the eye of a bull. These are buttery, melt-in the-mouth cookies with a tangy jam filling
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | Makes 12 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 264 |
| Fat | 8.7g |
| Saturates | 5.4g |
| Protein | 3.2g |
| Carbs | 43.2g |
| Sugars | 22.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Cube the butter and place it in a food processor. Add the flour and 100g of icing sugar and pulse until the mixture resembles breadcrumbs. Separate the egg yolks from the whites. Add the egg yolks and vanilla extract. Pulse until the mixture comes together to form a soft dough. Wrap with cling film and refrigerate for 30 minutes.
Roll the pastry out on a floured surface to 5mm thickness. Using a water glass, cut out 7cm rounds. Cut out a small hole in the centre of half the cookies. Brush the edges of the whole circles with the egg white and stick the cookies with the hole in them on top. Fill the centre with jam.
Refrigerate for 30 minutes.
Bake for 20 minutes, or until just golden.
Dust with icing sugar and serve.
