These ox eyes biscuits are buttery, fragrant, crumbly and easy to make.
They can be filled with jam, marmalade or hazelnut cream and sprinkled with powdered sugar.
I made them with a 5 cm daisy-shaped cookie mold.
In this way we will obtain real pastries, to be served together with the tea.
You indulge yourself with the molds you like best, or use a glass to give it the classic circular shape.
To prepare these biscuits we will use simple ingredients, such as butter, eggs, sugar and flour and we will work them with the planetary mixer.
However, it is important to choose the right flour.
It must be weak with w 160-170, otherwise too much gluten would develop during the processing phase, making our pastry chewy.
Specific flours for biscuits and shortcrust pastry are easily found on the market.
The sablèe recipe used for these biscuits is by Luca Montersino ….. Shall we mix it together?
So get the recipe, turn on the oven and let the scent of biscuits pervade the whole house!
How to prepare ox eyes biscuits:
For this pastry, the butter must not be cold, so take it out of the fridge at least an hour before starting to knead.
The butter should have a soft consistency but not melted.
If you can easily cut it with a knife, with a light pressure on the dough, it means that it is ready to be used.
At this point, weigh the egg yolks, beat them lightly with a fork and set them aside for a moment.
Cut the butter into pieces and put it in the mixer with the icing sugar and vanilla.
Work them with the leaf whisk until creamy.
At this point add the egg yolks slowly, very slowly.
When the yolks are well blended with the butter, add the sifted flour and salt, increasing the speed and working only for the time necessary.
When the mixture comes off the edges and the mass remains attached to the whisk, the dough is ready.
Pour a thin layer of flour on the work surface and turn over your mass, knead it with your hands quickly to give it the shape of a loaf.
Put the pastry between two sheets of parchment paper, flatten it a little, in this way it will cool down quickly.
Put it in the refrigerator for two hours, taking care not to leave uncovered parts of the dough otherwise they would dry out.
Spreading the dough
After this time you have to work the dough quickly so that it can then be rolled out without difficulty.
Then make the mass into pieces and put it back in the planetary mixer with the leaf whisk.
Knead for a minute, maximum two, at this point your pastry will be plastic and therefore easy to roll out and will not break.
Put a thin layer of flour on the work surface and roll out the dough with a rolling pin.
I have chosen a thickness of 5 mm.
To facilitate this operation, divide the mass into two parts and roll them out one at a time.
Shape the biscuits with a mold and place them on a baking sheet covered with parchment paper.
Bake at 180° in static mode for 13-15 minutes.
As soon as they are golden, take them out of the oven and let them cool.
Don’t worry if freshly baked they will still be a little soft, once cold they will become crunchy.
Wait until the cookies are completely cold before filling them.
Spread the jam or Nutella on the whole biscuit, without reaching the edge, otherwise by closing the biscuit the filling will come out from the sides.
Put an extra pinch of jam or Nutella in the center of the biscuit.
Overlap the biscuit with the hole and sprinkle with icing sugar.
With the quantities of this recipe I have prepared 20 ox eyes biscuits and 6 single portion tartlets of 10 cm in diameter.
Anna’s advice:
The ideal would be to cook the cold pastry, so if you have time, let the biscuits rest in the fridge for 15/20 minutes before baking them.
Did you like this delicious recipe?
Let us know ….
And if you like, take a look at Paolone’s Youtube channel too … Thanks friends! 😉
