Napolitaine are iconic Mauritian biscuits found in every bakery and home across the island. Two buttery shortbread rounds are sandwiched with strawberry jam and topped with a vibrant pink glacé icing and a sprinkle of desiccated coconut. Their cheerful appearance makes them a favourite at parties and as teatime treats.
Serves 12
Beat butter and icing sugar until fluffy. Fold in flour to form a soft dough. Chill 15 minutes.
Roll out 5mm thick and cut into rounds. Bake at 170°C for 12–15 minutes until pale gold. Cool completely.
Spread jam on half the biscuits and top with the remaining rounds.
Mix icing sugar with a few drops of water and pink food colouring. Spread over tops and sprinkle with coconut.
Don't overbake — the biscuits should be pale, not browned.
Let the icing set fully before stacking or storing.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
Use apricot jam for a different flavour profile.
Add a few drops of rose water to the icing.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Store in an airtight tin at room temperature up to 5 days.
Napolitaine have French and British colonial bakery roots, adapted over generations by Mauritian Chinese and Creole bakers into the beloved island classic they are today.
Yes, wrapped dough keeps in the fridge for up to 3 days or the freezer for a month.
A small amount of berry jam stirred into the icing gives a natural pink tint.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (55g / 1.9 oz) · 12 servings total
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