Mini Napolitaines Mauriciennes

Happy Sunday, everybody!

It's been a while since I posted, but I'm excited to get back into the groove of things with this Mauritian classic-- Napolitaines. Cue Mauritian pride.

Napolitaines Mauriciennes are little shortbread sandwiches with jam centers and iced tops. I made this batch for my first exhibition opening and I'm glad to say that they were a hit! But, I mean, re-read that description. How could I go wrong? I did my best to document process shots so that you can all follow along with ease. Find the recipe at the bottom of this post!

Traditionally, Napolitaines are light pink.

I decided to do a variety.

And at the end...a mountain.

Happy baking, everyone!

More later.

Asiya

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Mini Napolitaines Mauriciennes

makes about 40 mini napolitaines

shortbread

1.5 cups all purpose flour

8 tbs butter-- I used salted

~1/4 cup water

icing

~1 cup powdered sugar

cold water

food coloring (optional) jam I used strawberry

DIRECTIONS

Prep: preheat the oven to 350º F and set butter out on the counter 1. Mix room temperature butter with flour between fingertips. When crumbly, add water by the tablespoon until a dough forms.

*The dough is ready when you can roll a small piece into a ball without it crumbling. 2. With a rolling pin, roll out the dough about 1/4" thick then punch out uniformly sized rounds

*I used a bottle cap 3. Bake at 350ºF for 10-15 mins or until lightly golden brown.

*if possible, leave overnight in an airtight container before jam-ing and icing 4. Spread jam between two rounds. I used strawberry.

5. Mix powdered sugar with water and food coloring until you get a semi-runny consistency. 6. Coat each napolitaine with enough glaze to cover the top. Leave out on the counter to set.

7. Enjoy, with tea!

**Tried this recipe? tag #lapetiteasiyette on Instagram, or post on the La Petite Asiyette FB page

** For more pics, follow the 'lapetiteasiyette' on Instagram

*pre-baked rounds! see step 2

*icing in process, see step 6