Ingredients for about 20 napolitaines cookies:
375g unsalted butter
500g plain flour
¼ tsp salt
Raspberry jam or as you wish
400g icing sugar
Pink food colouring
- Mixing in a bowl the flour and salt together then add the softened butter and combine them all.
- Form a ball with the dough and wrap it in plastic film after 5 to 10 minutes of mixing. Put in the fridge for at least 30 minutes. This will make the dough easier to work within the next stage.
- Once the dough chilled, take it out and place it on a surface for rolling that has been lightly dusted with flour. In the meantime, preheat your oven to 160 degrees celsius
- Roll out your dough evenly about 0.5cm to 1cm. Since all the cookies need the same amount of time in the oven do your best to make it as even as you can so that.
- To cut out the shapes that you want, keeping in mind that you need two of the same to make one napolitaine cookie you can make use of cookie cutters. If you don’t have cookie cutters, you can use a glass.
- Bake the cookies for about 30 minutes. You can check if they are ready by pressing gently in the middle of the cookie from time to time once the cookies are no longer soft, they are ready.
- Take them out of the oven then allow them to cool on a rack.
- Put 1/2 tsp of jam in the centre of one cookie once they are, then place the other cookie gently on it. On a grill place the cookie sandwich along with a tray underneath.
- Prepare the icing by mixing the sifted icing sugar, 7 tbsp of water and food colouring in a sauce pan, over a very low heat. Stir well until you have a thick syrup consistency. Now, gently spoon generous amounts of the icing onto the cookies. Here you are the two shortbread cookies and jam have been transformed into gorgeous Mauritian napolitaines!
- Let them cool down before enjoying them with a nice cup of tea or coffee.