Ingredients
100 g of Mulino Marello Cake Mix
100 g of Mulino Marello fine white rice flour 1 medium egg (shelled weight 50 g)
10 g of butter
80 g of icing sugar
1 vanilla pod
grated zest of ½ lemon
1 pinch of salt black cherry jam to taste. for filling
Procedure
To prepare your gluten-free bullseye, put all the ingredients in a bowl and work them with your hands until they are all absorbed.
Once the mixture has come together, place it on a sheet of baking paper; cover it with another sheet of baking paper and roll it out to a thickness of about 2-3 mm using a rolling pin.
Remove the sheets of baking paper from both sides and cut out 12 circles using a 10cm diameter pastry cutter.
Using another pastry cutter with a diameter of 5 cm, punch 6 circles in the center to obtain rings.
To form each bull's eye you will need a whole circle of pastry and a ring. In order to obtain all the shapes, knead and roll out the cutouts again, as you obtain the circles and rings, place them on a baking tray lined with baking paper and bake them immediately at 175° for about 15-18 minutes, until golden.
At the end of cooking, let your biscuits cool completely, take a ring of shortcrust pastry and place a spoonful of jam so that the ring adheres to the base and fills the void in the centre.
Sprinkle the bull's eyes with plenty of icing sugar and enjoy them in all their goodness.
Recipe in collaboration with Lucrezia Cianciulli
Instagram: @ricette_di_lu