Napolitaine biscuits

Napolitaine making steps

Recipe :

FOR 20-22 small heart-shape napolitaine.

Ingredients :

FOR BISCUIT

250g white flour

175g unsalted cold butter

FOR INSIDE FILLING OF BISCUIT

1/4 bowl of Blueberry jam Bonne maman

FOR ICING SUGAR COATING

230g icing sugar

8 tablespoon of cold water or a little more if necessary

Flavouring Rayners strawberry -a few drops

Procedures :

1. In a bowl, sift 250g white flour.

2.In another plate, cut into 5cm thick butter slices.

3. Gradually, rub 175g cold butter using finger tips only to the 250g flour. Repeat the process till you find breadcrumbs like texture.

4. Then bring together the breadcrumbs such that you obtain a soft dough but it should not break.

5. Place the dough in refrigerator for 30-50 minutes till cold.

6. After 30-50 minutes, remove dough from refrigerator.

7. Using a rolling pin and a board, flatten the dough to a 0.5 cm. Sprinkle some flour if the dough is sticking on the rolling pin or board.

8. Use a heart shape cookie cutter to form heart shapes dough. Repeat the process. Place each heart shape dough on a tray to be used in oven.

9. Preheat oven at 180 degrees for 15 minutes.

10. Cook all heart shape napolitaine biscuit at 180 degrees for 12-15 minutes. It should be cooked, should not break easily and should not be of brown colour. Check cooking process from time to time.

11. After the biscuits have cooked, leave to cool.

12. Then take one biscuit, spread a small spoon of blueberry jam over it and place another biscuit on top of it so that there is the inside jam. Repeat the process till all napolitaine biscuits are done being in pairs and in between is the blueberry jam.

13. Sift 230g of icing sugar in a bowl.

14. Add a few tablespoon of cold water such that the sugar is no more powdered form but a thick consistency.

15. In a large pan, boil water.

16. Insert the bowl containing thick icing sugar consistency in the large pan of boiling water so as to make the icing sugar become transparent and runny.

17. Once the icing sugar is of a runny consistency pour 3-4 drops of Rayners strawberry flavour in. The icing sugar will become pale/baby pink.

18. Pour the pink icing sugar over the surface of each napolitaine biscuit using a small spoon. Spread all over the top of biscuit.

19. Leave icing sugar to solidify over the napolitaine biscuit. Allow to cool.

20. Display on a plate and serve with tea/coffee!

P.S The pictures above serve as guidelines of the procedures listed in order to bake the napolitaine biscuits.