How many times have you secretly opened the tin box where Grandma used to keep her cookies? How could you forget the scent of butter and jam that wafted out as soon as you opened it!
A truly pleasant memory that today we want you to relive with this recipe for Occhio di Bue Cookies but in a decidedly revisited and ‘spicy’ version.
Try them and let us know what you think.
Ingredients
- 230 g flour 00
- 130 g butter
- 20 g bitter cocoa powder
- 1 egg
- 85 g sugar
- 1 pinch salt
- 100 g chilli jam
Method
To prepare the Ox Eye Chilli Cookies, we recommend you first make the shortcrust pastry.
In the bowl of a planetary mixer fitted with the paddle attachment, insert some flour, salt, sugar, bitter cocoa powder and soft butter.
Start the planetary mixer and leave it running for 5 minutes, at which point add the egg.
Add the rest of the flour and run the machine for 5 to 7 minutes.
Transfer the mixture onto a sheet of baking paper, crush it with your hands and place another sheet of baking paper on top of the pastry.
Roll out the dough with a rolling pin to 2 mm.
Place the shortcrust pastry in the fridge for at least one hour.
Take the shortcrust pastry out of the fridge and with a round pastry cutter with a diameter of 8 cm, form circles of shortcrust pastry; place them on a baking tray lined with baking paper. With the leftover dough, cut out other disks of the same diameter; pierce them in the centre with a smaller pastry cutter.
Bake at 170°C for 60 minutes in static mode.
When cooked, allow to cool on a wire rack.
Once cool, fill with the Chilli Jam and cover the Cookies with the other half.
Finally, the Ox Eye Chilli Cookies are ready to be served and enjoyed!