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These shortbread cookies, scented with lemon zest and brandy and with apricot jam sandwiched in the middle are like a miniature version of Crostata alla Marmellata.


Occhio di Bue, which translates to Bullseye, are simple to make, impossible to stop at one and are a firm favourite in the family. Apricot jam is our pick but feel free to use your favourite jam!


Ingredients (Serves 4-6)

  • 300g ‘00’ flour or all-purpose flour

  • 100g caster sugar

  • 1 teaspoon baking powder

  • Pinch of salt

  • 150g unsalted butter, chilled

  • 1 egg + 1 egg yolk

  • Zest of 1 lemon

  • 1 tablespoon Brandy or 1 teaspoon vanilla extract

  • 1 jar of Apricot jam

  • Icing sugar for dusting



  • Sift the flour, caster sugar, baking powder & salt into a large bowl.

  • Cut the cold butter in small pieces and rub the butter into the flour until you get a crumbly mixture/resembles bread crumbs. 

  • Make a well in the centre and add the egg, egg yolk, lemon zest and brandy (or vanilla).

  • Gradually incorporate the dry ingredients using your fingers or a fork until it starts to come together.

  • Once the dough has come together, knead it lightly and shape into a smooth ball/disc, being careful not to overwork the dough. Wrap the dough in cling-wrap and place it in the fridge to rest for half an hour to 1 hour.

  • Preheat oven to 180 (conventional) and line baking trays with baking paper. 

  • Divide dough into quarters (just so you can roll out bits at a time, making it a little easier) and on a lightly floured surface, roll out dough to 3 millimetre thickness.

  • Using cutters, cut out top and bottom pieces, cutting out the centre of each top piece.

  • Place cookies on baking tray and place the tray in the fridge for 5 minutes to let them chill then transfer to the oven and bake for roughly 15 minutes or until just golden (careful not to over-bake).

  • Allow them to cool completely on a cooling rack.

  • Place a teaspoon of jam onto each bottom cookie and then gently press the top cookie on top.

  • Dust with icing sugar.

  • Store in an air-tight container for 3-4 days.

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