We are not exaggerating! These cookies are amazingly delicious and they melt in the mouth. They are also super easy to make and perfect for all occasions. Have a sweet tooth? Then try this recipe! You won’t regret it! Let’s go now!
HOW TO MAKE MAURITIAN NAPOLITAINE
INGREDIENTS NEEDED FOR THE COOKIE DOUGH
500g All purpose flour.
325g unsalted butter (kerry gold brand or Anchor brand)
- 1 teaspoon of almond essence (optional)
- 2 tablespoon icing sugar (You can omit it if you prefer less sweeter cookies)
5-6 tablespoons of strawberry or guava jam
INSTRUCTIONS
To begin with, sift 500g of All purpose flour and 2 tablespoons of icing sugar (optional) into a medium size bowl.
Next, add 325g unsalted room temperature butter. The flavour of the cookies will depend mostly on the butter. We are using the Kerrygold brand. But you can also use Anchor Brand which gives excellent results.
Using your fingertips, combine butter and flour until you obtain a crumbly mixture.
Then, knead everything together until the dough holds together well. In case the dough is too dry, add some butter. But do not add water. Try not to over knead the dough.
Wrap dough in a cling film and place in the refrigerator for about 25-30 minutes
Take dough out of the fridge and leave it at room temperature for a few minutes.
Using a rolling pin, roll out dough into 1 cm thick on a lightly floured surface or you can do it on a piece of baking paper.
Using a cookie cutter of diameter 4cm cut out round or heart shapes ( my round shaped cookie cutter was about 4cm as I love mini napolitaines)
Collect remaining excess dough and roll it out again and cut out more shapes. Repeat until no more dough.
Place them on a baking tray lined up with parchment paper. Leave a little space in between each cookie. Be careful, the dough will be very soft. It’s normal! Don’t panic! 😃
Bake in a preheated oven at 180° C for around 18 minutes or until the surface of the cookies is slightly brown. The color should be pale and do not overcook the cookies.
Allow to cool down completely.
Spread strawberry or guava jam on top of one cookie and cover it with another one.
Press gently.
Now it’s time to make the sugar coating for extra yum! The icing will make the cookies more fun looking and add more flavour.
INGREDIENTS NEEDED FOR GLAZE ICING
500g sifted icing sugar
4-5 tablespoons of warm milk (You may need a little extra depending on your desired consistency)
1 teaspoon of almond essence or you can use a few drops of lemon juice.
Few drops of pink food coloring or any other colors you prefer. You can also omit the food coloring if you want white color glaze icing.
INSTRUCTIONS
Simply sift 500g icing sugar into a bowl and gradually add warm milk until icing becomes thick enough but pourable. Mix well using a whisk.
Next add a few drops of almond essence or lemon juice and stir well (optional).
- Finally add a few drops of pink food colorings and mix until well combined.
The mixture should be smooth and it should run off the whisk in a pretty thin drizzle.
Place the sandwich cookies on a wire rack under which you can put a tray. The tray will collect all the excess icing which you can reuse.
Gently spread out the icing on the cookies using a spoon and it’s done! They look absolutely gorgeous. Please refer to the video.
Allow icing to firm up before enjoying the napolitaines. Store them in an airtight container. Nice accompanied with a cup of tea or coffee.
Note: if the icing/milk mixture is too runny add more icing sugar and if it is too thick, add a little more milk. But, you can also warm the mixture so that the sugar melts by placing the pot on top of boiling water (Use bain-marie or water bath method). You will obtain a smooth and pourable texture. The icing will also be more silky.
These cookies look super gorgeous! The best part is that you can hand paint them using gel food coloring. These cute cartoons are drawn by my daughter who loves painting so much.
PLEASE CHECK MY INSTAGRAM VIDEO FOR MORE FUN.
No comments:
Post a Comment