Napolitaines (Mauritian Sandwich Cookies)

A recipe for Napolitaines (Mauritian Sandwich Cookies)! These buttery cookies are filled with a layer of jam and covered with a sweet pink glaze.

Baking Bloggers

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: Alevropita (Greek Thin-Batter Feta Pie), Strawberry Chocolate Hazelnut Galette, Cinnamon Roll Cheesecake, and Pampushky (Ukrainian Garlic Bread).

Napolitaines (Mauritian Sandwich Cookies)

Napolitaines (Gâteau Napolitaine) are light, delicate sandwich cookies from Mauritius and are such a wonderful accompaniment to tea.

The shortbread cookie base comes together purely with flour and softened butter to create a flaky, melt-in-your-mouth texture.

After baking and cooling to room temperature, they are filled with a thin layer of jam and coated with a sweet pink glaze to finish and hold everything together.

Forming the Napolitaines

The base for these cookies comes together with simply flour and butter. I used unsalted butter and a pinch of salt. If you only have salted butter available, omit the salt.

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

Bring together the flour and softened butter by hand or using a stand mixer with a paddle attachment. The mixture will be crumbly at first. Continue to mix and knead until it holds together.

Once soft and smooth, form the dough into a disc, wrap in plastic, and refrigerate for about 30 minutes. This will make it easier to roll and shape without falling apart. If you are refrigerating for longer than an hour, the dough may become too stiff and require a few minutes at room temperature before handling.

Either roll out the dough on a lightly floured surface or between two sheets of parchment paper until it is about 1/4 inch (6 millimeters) thick.

Cut out circles using a 1 1/2-2 inch (4-5 centimeter) round cutter. My daughter also opted to have a few heart shaped Gâteaux Napolitaines.

If the circles are sticking to the work surface, very gently use a thin offset spatula to remove them without changing the shape.

Arrange the cookies about 1 inch (2.5 centimeters) apart on a parchment-lined or lightly greased baking sheet.

Bake the Napolitaines in a 350˚F (180˚C) oven just until set and very lightly golden on the bottom. They shouldn’t brown.

Allow them to cool completely on the baking sheet before attempting to move. They will be very delicate, especially while still warm, and could fall apart.

Once the cookies have cooled to room temperature, transfer to a wire rack and divide into same-sized pairs. Top half the cookies with a thin layer of the jam. I used strawberry, but raspberry or guava would also work well. Top gently with the other half to create a sandwich cookie.

If any jam oozes out the sides, wipe it away before coating in the glaze.

Adding the Glaze

I have come across two different ways to bring together the glaze.

One option is to mix everything together in a bowl using boiling or hot water until thin enough to coat. Another option is to use a double boiler/bowl over simmering water. I used the double boiler.

In a double boiler (or a heatproof bowl placed over a pot of simmering water) over medium heat, whisk together the powdered sugar and water. Continue to stir over the heat just until thickened enough to coat the cookies.

If the glaze is still too thin, continue stirring over heat or add in a little more powdered sugar. If too thick, add a little more water.

Some recipes swap the water for milk.

I used one drop of deep pink gel food coloring. The exact amount needed to get a vibrant pink color will vary based on the brand.

When updating this recipe (2025), I included a small splash of vanilla extract for a light vanilla flavor. This is optional. I have also seen the glaze flavored with lemon juice or rose water.

Place the cookies on a wire rack so any excess glaze will drip down and not pool around the edges.

Immediately after bringing the glaze together, drizzle it over each Napolitaine using a spoon starting from the center of the cookie and then pouring along the edges. It will quickly set. Try to get a thin layer across the top and evenly around the sides.

Allow the Gâteaux Napolitaines to set completely before serving, at least 2 hours and ideally overnight to give the flavors a chance to blend and settle. Use an offset spatula to remove the cookies from the wire rack.

Once set, store in an airtight container at room temperature for up to a week. Do not refrigerate.

Check out what everyone else made:

• 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 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
• 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

This recipe was originally posted in May 2019 and updated in November 2025.

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 buttery cookies are filled with a layer of jam and covered with a sweet pink glaze.

Course Dessert

Cuisine Mauritian

Keyword cookie, dessert, jam, Mauritian, Mauritius, strawberry

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Resting Time: 3 hours hours

Total Time 3 hours hours 50 minutes minutes

Servings 14 -18 Sandwich Cookies

Ingredients

• 2 cups (250 grams) all-purpose flour
• pinch salt
• 12 tablespoons (170 grams) unsalted butter softened at room temperature
• 1/4 cup (75 grams) guava, strawberry, or raspberry jam
• 2 cups (250 grams) powdered sugar
• 1/4 cup (60 milliliters) water
• 1/2 teaspoon vanilla extract optional
• Pink or red food coloring

Instructions

• In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, add the flour and pinch of salt.
• Mix in the softened butter and knead to bring together a smooth dough.
• Form the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
• Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment or lightly grease.
• On a very lightly floured surface or between two sheets of parchment paper, roll the refrigerated dough into a sheet about 1/4 inch (6 millimeters) thick. If the dough is falling apart, bring it together and knead lightly before rolling again.
• Use a 1 1/2-2 inch (4-5 centimeter) round cutter to cut out circles in the dough. Gently transfer to the prepared baking sheet at least 1 inch (2.5 centimeters) apart. If the dough is sticking to the surface, use a very thin offset spatula to carefully remove without pressing the dough. Bring together the scraps of dough, roll out again, and cut to make additional cookies.
• Bake in the preheated oven just until set and very lightly golden on the bottom, but not browned, 15-20 minutes. Allow to cool to room temperature on the baking sheet.
• Transfer the cooled cookies to a wire rack. Group into like-sized pairs.
• Cover one cookie with a thin layer of jam and top with another cookie, lightly pressing down to seal to make a sandwich cookie. Repeat with the other pairs.

To make the glaze:

• In a double boiler (or heatproof bowl placed over a pot of simmering water), whisk together the powdered sugar and water. Cook, stirring often, until thickened enough to coat the cookies.
• Stir in the vanilla extract (if using) and 1/2-1 drop of the pink or red coloring to create a vibrant pink glaze.
• Remove the bowl from heat to immediately coat the sandwich cookies.
• Pour a spoonful of the glaze over the top of the cookie, starting from the center and then along the edges to completely coat the top and sides in a thin layer.
• Stir the glaze in the bowl between coating the cookies as needed to keep it from setting.
• Allow the Napolitaines to rest at room temperature at least 2 hours and ideally overnight to allow the flavors to settle and glaze to set.
• Once set, use an offset spatula to remove the Napolitaines from the wire rack. Store in an airtight container at room temperature for up to a week.