Bull’s-eye

Shortbread ‘occhio di bue’ biscuits filled with ‘Dulcya’, with no added sugar, sweetened with ‘OK Green’.

Procedure

1. 01

   Rub the flour, salt and cold butter together until the mixture resembles fine breadcrumbs.

2. 02

   Beat the egg with the milk, ‘OK Green’ and flavourings; mix into the flour until the mixture comes together. Shape into a ball and leave to rest in the fridge (preferably for 12 hours).

3. 03

   Roll out the shortcrust pastry to a thickness of 4–5 mm. Cut out circles measuring 4–5 cm and prick a hole in the centre of half of them.

4. 04

   Bake in a conventional oven at 170°C for 10–12 minutes. Leave to cool.

5. 05

   Fill the discs with fruit or spread and top with the biscuits with holes in them. This makes about 40 biscuits.