Bull’s Eye Biscuits

Rate this recipe

Bull’s Eye Biscuits, or Ox Eye Biscuits, are an Italian biscuit known as biscotti occhio di bue. They are so good. They consist of two shortbread biscuits, one of which has a hole in the middle.The biscuits then form a sandwich, with a filling. The filling is generally jam, chocolate spread or a nut cream. The hole in the middle of the top biscuit exposes the filling. Hence the bull’s eye name.

These biscuits are very good indeed and are so easy to make. They don’t take too much time either, though it is best to chill the biscuit dough before rolling out. The choice of filling is almost limitless. Jams such as apricot and cherry are very common. But others, raspberry, strawberry etc are perfectly fine too. Other fillings are nut creams such as pistachio cream or hazelnut cream, both of which are very tasty indeed. Another popular filling is a chocolate hazelnut spread.

Bull's Eye Biscuits


The ingredients list is not too long, and are readily available.

Flour – Type 00 flour is commonly used in Italy for these biscuits. However plain flour will work perfectly well.

Sugar – caster sugar or granulated sugar

Butter – unsalted butter at room temperature is best.

Egg – just one medium egg which is a large egg in the USA.

Vanilla – extract, or bean paste. This is optional but adds flavour to the biscuits.

Baking Powder – as a raising agent for the biscuits.

Jam – or other filling. You can use as much or little as you wish for the fillings. One tip for the jam is to bring it to a very gently boil and let it bubble for a short while. This will make the jam more sticky and help with sandwiching the biscuits together.

Bull's Eye Biscuits

Process for Bull’s Eye Biscuits

The process for the recipe is very easy indeed. Simply mix eggs, vanilla and sugar together. Then mix in the butter as well. Stir the baking powder into the flour and add that to the wet ingredients until almost combined. Then use your hands to form it into a soft biscuit dough. Chill the dough in the fridge and preheat the oven to 180C/160C Fan/350F.

Line a couple of baking trays with parchment or silicone mats. Then roll out the pastry dough to a thickness of about 3mm. Cut out discs of about 3 inches/7.5 cm and place them on a baking tray. Use a smaller cookie cutter to cut a hole in the centre of half the discs.

Bake the biscuits for about 13 minutes, until the edges just begin to colour. Place them of a wire rack to cool.

Spoon some filling onto those biscuits that don’t have a hole in. Spread it over the biscuit, but not up to the edge. Then place the other biscuits on the top, pressing down slightly to fill the hole in the middle.

Bull's Eye Biscuits

My Bull’s Eye Biscuits

For my biscuits I chose raspberry jam which is a big favourite of mine. I also chose to use some pistrachio cream, which I love so much.

I baked my biscuits for 13 minutes. However I mention 10 to 15 minutes in the recipe below, since ovens can run more or less hot. I let the biscuits cool before adding the filling and sandwiching them together. The ones with raspberry jam set up nicely as the jam is sticky. However I did chill the ones with pistachio cream to let them set up, since that tends to be softer.

Both varieties had such a great flavour, as you can imagine. The crunchy texture of the biscuits was perfect too.

These biscuits are perfect at any time, but I enjoy them with a cup of tea.

Bull’s Eye Biscuits – Video

Anolther lovely biscuit recipe is Gypsy Creams – Golden Crunch Creams.

Bull’s Eye Biscuits

Recipe by geoffcooCourse: Biscuits, CookiesDifficulty: Easy


Prep time


Cooking time




  • 230g(1 1/2 cups + 1 tsp, based on scooping packed flour into a 250ml cup) type 00 flour or plain flour

  • 6g(1 1/2 tsp) baking powder

  • 100g(1/2 cup) caster sugar

  • 100g(7 tbsp) unsalted butter, at room temperature

  • 1 medium egg(large in USA)

  • 5ml(1 tsp) vanilla extract or paste

  • Raspberry, or other jam, or nut cream for filling. Use the amount you prefer.


  • Place the egg, vanilla and sugar into a large bowl and mix them together until combined.
  • Mix in the butter until fully combined.
  • Stir the baking powder into the flour.
  • Add the flour, in three additions, into the wet ingredients and stir until just about combined.
  • Use your hands to squeeze the mixture into a nice smooth dough.
  • Flattent the biscuit dough into a disc and wrap it in plastic wrap, then chill it for at least 30 minutes.
  • Preheat the oven to 180C/160C Fan/350F. Line a couple of baking trays with parchment paper or silicone mats.
  • Roll the biscuit dough out, on a floured surface, to a thickness of 3mm.
  • Use a 7.5 cm/3 inch cookie cutter to cut out discs and transfer them to the baking tray. Re-rolling the excess to make more discs.
  • Use a smaller cookie cutter to cut out a hole in the centre of half the discs.
  • Place the trays into the oven and bake for 10 to 15 minutes, until the edges of the biscuits begin to colour.
  • Transfer the biscuits to a wire rack to cool completely.
  • Spoon jam or nut cream into the centre of the biscuits that don’t have a hole. Then spread it over the surface, but not right up to the edge.
  • Place the biscuits with the hole in onto the top and gently press down to affix them.
  • If you wish you can chill the bull’s eye biscuits to help set the filling.

Leave a Reply

Your email address will not be published. Required fields are marked *