Bull’s-eye biscuits with pastry cream and sour cherries

Ingredients

• 250 gItalian 00 flour
• 125 gsugar
• 125 gbutter or margarine
• 1 whole egg plus 1 egg yolkegg
• a littlegrated lemon zest
• a few dropslemon juice
• 80 gflour
• 500 mlmilk
• 2egg yolks
• 100 gsugar
• 1untreated lemon
• a fewsour cherries in syrup

Instructions

1. 1

   Rub in the butter

   Tip the flour onto a work surface and make a well in the centre. Add the butter and sugar, then quickly rub them into the flour with your fingertips until the mixture looks sandy, without adding liquid.

2. 2

   Add the flavouring

   Add the salt and flavouring, and bring the mixture together. The listed ingredients include lemon zest and a few drops of lemon juice.

3. 3

   Make the dough

   Add the eggs and knead briefly, just until you have a soft, even dough. Shape it into a ball, wrap it in cling film and chill, covered, for at least 30–40 minutes.

4. 4

   Roll the pastry

   After chilling, lightly flour the work surface and roll out the dough to about ½ cm thick.

5. 5

   Cut the biscuits

   Cut out 12 circles of the same size, about 8 cm across. Cut a smaller hole, about 3 cm wide, in the centre of 6 circles.

6. 6

   Bake the rounds

   Arrange the whole and cut-out circles on a buttered or baking-paper-lined tray. Bake in a preheated oven at 180°C for 10 minutes.

7. 7

   Cool the biscuits

   Take the biscuits out of the oven and leave them to cool. Then start the pastry cream by whisking the sugar and egg yolks in a saucepan until pale, fluffy and thickened.

8. 8

   Mix the cream

   Sift in the flour, then gradually whisk in the milk to prevent lumps. Stir in the grated lemon zest and set the pan over the heat.

9. 9

   Thicken the cream

   Cook over a low heat for a few minutes, stirring continuously, until the cream thickens enough to coat the back of a spoon.

10. 10

    Assemble the biscuits

    Remove the cream from the heat and let it cool until lukewarm. Spread a generous tablespoon of cream over each whole biscuit, top with a holed biscuit, then place a couple of syrup-soaked sour cherries in each opening. Arrange on a serving platter.

What are bull’s-eye biscuits?

Known in Italy as occhi di bue, these filled biscuits are named for their eye-like appearance: a top biscuit with a central hole reveals the filling beneath. This version uses shortcrust pastry, pastry cream and sour cherries in syrup.

The recipe’s appeal is the contrast between the buttery biscuit, smooth lemon-scented cream and tart fruit. The open centre also makes the filling part of the presentation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 7g protein, 68g carbs, 14g fat.

Most of the carbohydrates come from the flour and sugar, while butter or margarine supplies much of the fat. Eggs and milk contribute some protein, and the sour cherries add further sugars; their quantity is not specified, so the nutrition estimate is approximate. Serve one biscuit with fresh fruit or unsweetened tea for a more balanced snack.

A shortcrust dough made by rubbing in

Sandy texture: rubbing the butter and sugar into the flour before adding the egg helps distribute the fat through the dry ingredients. Work quickly with your fingertips so the butter does not get too warm.

Brief mixing: once the egg goes in, bring the dough together without prolonged kneading. Chilling it for at least 30–40 minutes helps it firm up for rolling and cutting.

Cutting matching biscuit pairs

Even rounds: cut 12 circles of about 8 cm so each whole base has a matching top. A cup can stand in for a cutter if its rim is the right size.

Neat openings: make a roughly 3 cm hole in half the rounds. Keep the cut-out pieces and bake them on the tray too if you want to avoid wasting dough.

Getting the pastry cream smooth

Gradual mixing: whisk the sifted flour into the yolk-and-sugar mixture, then add the milk little by little while stirring. This order helps prevent lumps from forming.

Doneness cue: keep stirring over low heat until the cream thickens and coats a spoon. Take care not to leave it unattended, as the bottom can catch.

Baking and assembling

Short bake: the recipe calls for 10 minutes at 180°C. The method does not specify a colour cue, so follow the stated time and avoid leaving the thin rounds in longer than needed.

Cool before filling: let the biscuits cool and the cream become lukewarm before assembling. Warm cream can soften the pastry, while fully cooled cream is easier to spread.

Serving suggestions

These biscuits are rich enough to serve on their own with tea or coffee. Their sweet cream and syrupy fruit also pair well with a bowl of fresh, tart fruit on the side.

Assemble them shortly before serving if you prefer the biscuits to retain more of their crispness. Place the cherries in the openings at the end so they remain visible.

Recipe notes & tips

• Measure the dough thickness at about ½ cm so the rounds bake evenly.
• Flour the work surface lightly to prevent sticking without working extra flour into the dough.
• Keep the whole and holed rounds together on the tray so they bake for the same 10 minutes.
• Stir the pastry cream continuously as it heats to help it thicken smoothly.
• Let the biscuits cool before adding the cream to keep them from turning soft too quickly.

Variations

• Citrus swap: use orange zest in the cream for a different citrus note.
• Berry filling: replace the sour cherries with another drained fruit in syrup.
• Jam centre: use a spoonful of tart jam in place of the cherries.
• Vanilla cream: flavour the pastry cream with vanilla instead of lemon zest.
• Smaller biscuits: cut smaller paired rounds and adjust the baking time carefully.

Common mistakes to avoid

• Overworking the dough: it can become tough, so stop as soon as it forms a smooth ball.
• Skipping the chill: soft dough is harder to roll and cut, so refrigerate it for at least 30–40 minutes.
• Adding milk too quickly: this can leave lumps in the cream, so pour it in gradually while stirring.
• Leaving the cream unstirred: it may catch on the pan, so keep stirring over low heat.
• Filling warm biscuits: the pastry can soften, so cool the rounds before assembling.

How to store

Store assembled biscuits in a covered container in the refrigerator and eat within 2 days. Bring them briefly towards room temperature before serving; the biscuits may soften as they stand.

Frequently asked questions