Napolitaine
Napolitaine (nah-poh-lee-TEHN)
Mauritian Jam Sandwich Biscuit
Two buttery shortbread biscuits sandwiched with bright red jam and topped with a thin layer of pink icing, a Mauritian bakery classic.
Instructions
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1
Cream butter and icing sugar until light and fluffy. Add egg yolk and vanilla, mixing well.
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2
Sift in flour and salt, mixing until a smooth dough forms. Wrap and refrigerate for thirty minutes.
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3
Roll out dough to five millimetre thickness and cut into rounds. Place on a lined baking sheet.
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4
Bake at 170C for twelve minutes until pale golden. Do not over-brown. Cool completely on a wire rack.
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5
Spread a thin layer of red jam on the flat side of half the biscuits. Sandwich with remaining biscuits.
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6
Mix icing sugar with water and a drop of pink coloring. Spread a thin layer on top of each sandwich and let set.
Did You Know?
The distinctive pink icing on napolitaine has made it one of the most recognizable treats in Mauritian bakeries for over a century.
The Story Behind Napolitaine
Napolitaine is a testament to the French colonial influence on Mauritian baking traditions. This elegant sandwich biscuit has been a staple of Mauritian bakeries since the nineteenth century, its pink icing and red jam filling making it instantly recognizable. Despite its European origins, napolitaine has been thoroughly adopted by all Mauritian communities and is considered an essential part of the island's tea-time culture.
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