Mauritian napolitaine

Check out our video below for more details!

The biscuit

• In a large bowl, sift the flour and add in the butter. Mix with your hands until everything is combined and a dough is formed. Do not overmix or the butter will melt.
• Wrap the dough in a cling film and refrigerate for at least 30mins.
• In the meantime, preheat the oven to 180°C / 356°F.
• After 30mins, take out the dough and use a rolling pin to roll it out until it's about 5mm thickness.
• Using a 3.5cm round cookie cutter, gently cut out round shape biscuits then transfer onto a baking tray.
• Re-shape any leftover dough and repeat steps 4-5 above to make more biscuits.
• Bake in the oven for 18–20mins or until lightly golden.
• Once done, set the biscuits aside on a rack. Let them cool down completely before assembling the napolitaines.

The icing

• In a medium bowl, sift the pure icing sugar. Add in 1 tbsp of cold water at a time while stirring.
• The icing sugar will melt gradually until a thick and glossy consistency is reached. See video for consistency.
• Add in the rose water and a few drops of pink food colouring to finish the icing mixture.

Assemble the napolitaine

• Spread some jam on one side of a biscuit and place another biscuit on top of the jam.
• Slowly pour the icing mixture over the biscuits to coat the top and all sides.
• Let the napolitaines set at room temperature and enjoy!