NAPOLITAINES RECIPE

Thursday, 16 June 2016
Ah homemade Napolitaines!!! If you are not Mauritian, you will probably not know what a Napolitaine is, unless you have nice Mauritian friends, who have introduced you to this local delicacy! ;)
A Napolitaine, simply put, is two shortbread biscuits sandwiched together with a good dollop of strawberry jam and topped with a layer of baby pink icing...
Typically, this is what they should look like.My version of the napolitaines, however, were with thinner biscuits and because I did not want to use any colouring, I kept my icing white. Here is the recipe I followed which I had from High School! :)

The Ingredients
- 250g plain flour sifted
-170g salted butter
(Yes, that's all you need!)
 Ingredients in a bowl, now start 'rubbing-in' the cold hard butter into the flour with the tip of your fingers. This is the important process and a great work out for your delicate fingers! 
Keep rubbing in until the mix looks like little breadcrumbs. (Sorry no photo here as my hands were too dirty to take one!) You will feel the butter starting to soften at some point but most of it will have been in little breadcrumbs form. Once you are happy with your mix, start pressing the dough together until it forms a ball. Do not add any water. It doesn't need any. Wrap with a cling film and leave to rest in the fridge for 1 hour. 
Now, preheat your oven at 160 Degrees Celcius. Then get your biscuits ready.
Take the dough out of the fridge, flatten on a piece of greaseproof paper and start rolling it out. I do this in between 2 greaseproof paper so my rolling pin doesn't get oily :p 
Once at the desired thickness, start cutting out any shapes you want your biscuits to be. My first attempt was simple round ones. Place on a greased tray or on a non-stick mat and you're done.
Put in the preheated oven for 15-20 minutes. 
Beware... Keep checking after 15 minutes as they must not brown at all!
This is a picture from my second batch. I used a cookie cutter this time round :) And they came out perfect!Once ready, leave to cool! I usually just let them alone for a good 4 hours for them to proper cool down before sandwiching them together with a generous serving of strawberry jam. If the biscuit is still hot it would absorb the moisture of the jam which you do not want to happen... 
 Now for the Icing. As you saw, the icing usually is pretty thick. As I am not a big fan of sugar, I've made my icing more 'liquid' so that only a thin layer would coat the biscuits. This is really trial and error. For this amount of recipe, I used 200g icing sugar and added hot water drip by drip and mixed until I had the desired consistency.
Arghhh..... My first one had a rather thick layer of icing which is a bit too much for me. I added more drops of hot water to the icing mix and...
 The rest then came out perfectly! ... Well, for my liking :) The icing now needs a little time to dry for best finish or they can be eaten now! Lol!

This is it! Yes! Easy peasy right? Let me know if you're going to try my version of the recipe and I would love to see how you get on, so leave me a message here or tag me on your instagram! :D

Thanks for reading and Enjoy the 
xx Much Love Guys! xx
Shirl

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