Napolitaines (Mauritian Sandwich Cookies)

A recipe for Napolitaines (Mauritian Sandwich Cookies) for #BakingBloggers! These little cookies are filled with a layer of jam and covered with a sweet glaze. They are perfect for pairing with tea!

#BakingBloggers

Created by Sue of Palatable Pastime, #BakingBloggers get together monthly to vote on a different baking project. For May, we are featuring Baking for a Tea Party and I am joining in with a recipe for Napolitaines (Mauritian Sandwich Cookies)

Check out more of my #BakingBloggers recipes here: Alevropita (Greek Thin-Batter Feta Pie), Strawberry Nutella Galette, Cinnamon Roll Cheesecake, and Pampushky (Ukrainian Garlic Bread).

Napolitaines (Mauritian Sandwich Cookies)

Napolitaines (Gateaux Napolitaines) are light and delicate sandwich cookies from the island country of Mauritius. 

The cookies comes together purely with flour and softened butter to create that light texture, but this also makes the dough a little more tricky to handle. You don’t want to work with the mixture too much or it will become tough. Mix just enough to get the dough to hold together. Refrigerate for about 30 minutes to make it easier to roll out and cut into little circles (Claire also cut out a few small hearts). Bake the cookies in a 320˚F oven just until cooked through. They shouldn’t brown at all. Allow them to cool completely on the baking sheet before attempting to move. Otherwise, they will crumble and fall apart.

Once the cookies have completely cooled, transfer to a wire rack and divide into pairs. Top half the cookies with a thin layer of jam. I used strawberry, but raspberry would also work well. Top with the other cook to create a sandwich.

In a double boiler (or a heatproof bowl placed over a pot of gently boiling water) over medium heat, whisk together the powdered sugar and water. Continue to stir and cook until thickened enough to coat the cookies. Stir in pink/red food coloring (I used a few drops of a natural red food coloring to get a light pink color) or your desired color. Pour the glaze over each of the sandwich cookies to coat completely. Allow to set before serving. Store in an airtight container.

Check out what everyone else made for the event!

• Bacon and Scallion Mini Quiche by Palatable Pastime
• Cheesy Grilled Corn Tartlets by Food Lust People Love
• Choco Orange Brownies by Sneha’s Recipe
• Chocolate Coconut Flour Cookies (Gluten Free) by Cook with Renu
• Chocolate Orange Shortbread by A Day in the Life on the Farm
• Creamsicle Cupcakes by Karen’s Kitchen Stories
• Fast and Easy Petit Fours by Our Good Life
• Lemon Coconut Squares by Jolene’s Recipe Journal
• Mickey Birthday Cake Scones by Simply Inspired Meals
• Millionaire’s Shortbread (Caramel Shortbread) by Caroline’s Cooking
• Napolitaines (Mauritian Sandwich Cookies) by Tara’s Multicultural Table
• Ploughman’s Scones with Ham Filling by Sid’s Sea Palm Cooking
• Southern Cheese Spread Tea Party Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Victoria Sponge Cupcakes by Cookaholic Wife

Napolitaines (Mauritian Sandwich Cookies) Recipe

Adapted from Taste Mauritius

Print Pin

5 from 1 vote

Napolitaines (Mauritian Sandwich Cookies)

A recipe for Napolitaines (Mauritian Sandwich Cookies)! These little cookies are filled with a layer of jam and covered with a sweet glaze. They are perfect for pairing with tea!

Course Dessert

Cuisine Mauritian

Keyword cookie, dessert, Mauritian, Mauritius, strawberry

Prep Time 20 minutes

Cook Time 25 minutes

Resting Time 1 hour

Total Time 1 hour 45 minutes

Servings 20 Cookies

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter softened at room temperature
• 1/4 cup strawberry or raspberry jam
• 2 cups powdered sugar
• 3-4 tablespoons water
• Pink or red food coloring

Instructions

• In a large bowl, add the flour and rub in the softened butter. Continue to mix in the butter just until the dough comes together. Do not overmix or knead. Add a little more butter if it will not come together. Do not add any water. If it is too sticky, add a little more flour. Form the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
• Preheat oven to 320˚F. Line a baking sheet with parchment or lightly grease.
• On a very lightly floured surface, roll the refrigerated dough into a smooth circle about 1/2 inch thick. Try to avoid making cracks in the dough. Use a 1 1/2 inch cookie cutter to cut out circles in the dough. Gently transfer to the prepared baking sheet.
• Bake in the preheated oven just until cooked through, but not browned, 20-30 minutes. Allow to cool on the baking sheet.
• Transfer the cooled cookies to a wire rack. Group into like-sized pairs. Cover half the cookies with a thin layer of the strawberry jam and top with the other cookies to make sandwiches.

To make the glaze:

• In a double boiler (or heatproof bowl placed over a pot of boiling water), combine the powdered sugar and water. Cook, stirring often, until thickened enough to coat the cookies. Stir in a couple of drops of the food coloring to reach desired color.
• Immediately drizzle the glaze over the cookies to coat. It will set quickly.
• Serve once the glaze is completely set.