Napolitaine (Napolitaine)

Name: Napolitaine (Napolitaine)
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 10
Cuisine: Mauritius
Ingredients: Plain flour — 2 cups (250 g / 9 oz); Butter, softened — 1/2 cup (115 g / 4 oz); Sugar — 1/2 cup (100 g / 3.5 oz); Egg — 1; Vanilla extract — 1/2 tsp; Strawberry or raspberry jam — 1/2 cup (150 g / 5 oz); Icing sugar — 1.5 cups (180 g / 6.5 oz); Water — 2–3 tbsp; Drops red or pink food colouring — a few

The Quirky Foodster Team

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30 min

Prep

12 min

Cook

Servings

Ingredients

Plain flour — 2 cups (250 g / 9 oz)
Butter, softened — 1/2 cup (115 g / 4 oz)
Sugar — 1/2 cup (100 g / 3.5 oz)
Egg — 1
Vanilla extract — 1/2 tsp
Strawberry or raspberry jam — 1/2 cup (150 g / 5 oz)
Icing sugar — 1.5 cups (180 g / 6.5 oz)
Water — 2–3 tbsp
Drops red or pink food colouring — a few

Method

Preheat the oven to 180°C (350°F).
Beat the butter and sugar together until creamy, then mix in the egg and vanilla.
Gradually add the flour to form a smooth dough.
Roll out the dough and cut into rounds using a cutter.
Place on a baking tray and bake for 10–12 minutes until just golden at the edges; cool completely.
Spread jam on the flat side of half the biscuits and sandwich with the remaining biscuits.
Mix the icing sugar with water and a few drops of food colouring to make a smooth, spreadable pink icing.
Spread the icing over the top of each sandwiched biscuit and let set before serving.

Introduction: Two soft, jam-filled shortbread biscuits sandwiched together and topped with a bright pink icing, an iconic Mauritian childhood treat.

Cultural Background: Despite its name, napolitaine has no direct link to Naples — it is a wholly Mauritian invention, found in bakeries across the island and instantly recognisable by its distinctive pink glaze, beloved by generations of Mauritian children.

Tips: Let the biscuits cool completely before assembling, or the jam and icing can melt into them. Keep the icing a little thick so it sets with a smooth, glossy finish.

Variations: Use apricot jam for a different classic flavour. Add a light dusting of desiccated coconut on top of the icing before it sets.

Storage: Store in an airtight container at room temperature for up to 5 days.

Reheating: Not applicable — served at room temperature.

Nutrition: Per serving (approx., 1 piece): 220 kcal, 3 g protein, 7 g fat, 38 g carbohydrate.

FAQs:

Q: Why is it called napolitaine if it’s not Italian?

A: The name is a Mauritian invention with no direct tie

Q: Can the icing colour be changed?

A: Yes, though the bright pink is the most traditional and