Napolitaine — Print Recipe — The Culinary Codex

Two buttery shortbread biscuits sandwiched with bright red jam and topped with a thin layer of pink icing, a Mauritian bakery classic.

Ingredients

1 Cream butter and icing sugar until light and fluffy. Add egg yolk and vanilla, mixing well.
2 Sift in flour and salt, mixing until a smooth dough forms. Wrap and refrigerate for thirty minutes.
3 Roll out dough to five millimetre thickness and cut into rounds. Place on a lined baking sheet.
4 Bake at 170C for twelve minutes until pale golden. Do not over-brown. Cool completely on a wire rack.
5 Spread a thin layer of red jam on the flat side of half the biscuits. Sandwich with remaining biscuits.
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.