Today I am sharing my most favorite Napolitain which I love and still remember the days when I was a kid, mum always buy these cute pink sand cookies. It is part of my childhood's memories!
The Napolitain has its unique texture, it is same as the butter cookie sablés but without eggs which give a soft, crunchy, sprinkled sand texture and melt in mouth.
It's tempting hard icing topping gives a great combination with the sablés cookies.
The traditional Mauritian Napolitain is light pink in color and flavored with vanilla. I have used some different colors and flavorings like chocolate, green with almond/apple flavors and deep pink with strawberry flavor.
Ingredients for the dough:
4 cup plain flour
300 Gram margarine
Ingredients for the icing:
1 cup sifted powdered brown sugar
1 tbsp water
½ tsp vanilla or any flavor
1 pinch food coloring pink or other
Method:
Melt margarine on microwave for 1 minute on high till it dissolves and let cool. In a bowl sift plain flour.
Add melted margarine into the flour, mix well and knead into a soft greasy dough. If your dough is too dry, add 1 tbsp of melted margarine or more and if your dough is too sticky, add 1 to 3 tbsp of flour until you reach a soft greasy dough.
Preheat your oven on 180 degrees C for 15 minutes. In the meantime grease your baking tray by rubbing a thin layer of margarine and then dust some flour all over at the same time tap the bottom of the tray.
Dust your working rolling equipment and surface with flour. Roll the dough in 1 cm thickness, use a circular cookie cutter or a small glass to press and cut the circular shapes.
Gently displace each circular shapes and drop in your greased baking tray by leaving 1-2 centimeters distance between each. I have halved the dough and used half of it.
Bake for 15 to 20 minutes or depending on your oven's voltage. Bake until they are beige in color and the surface is hard. Do not bake until golden brown! Let cool completely.
Meanwhile prepare your icing glaze, mix powdered brown sugar, cornflour
Add water, color and vanilla flavor, stir until you reach the ribbon consistency.
Add 1 full spoon of the icing by moving your spoon in circular motion to make sure that the icing has spread all over the cookie.
Remove each Napolitain with a spoon and place them on a plate for it to dry.
Your Napolitain is ready to get a bite!
I made some beautiful deep pink Napolitains
And some other flavors and colors
Great recipe. I followed a slightly different one that uses only icing sugar and colouring
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