Ingredients for about 20 napolitaines

  • 375g unsalted butter
  • 500g plain flour
  • ¼ tsp salt
  • raspberry jam
  • 400g icing sugar
  • pink food colouring

Prep:10min  ›  Extra time:30min chilling  ›  Bake:30min 

  1. In a bowl, mix the flour and salt.
  2. Add the softened butter and mix until well until combined (5 to 10 minutes).
  3. Shape the dough into a soft ball.
  4. Wrap it in plastic film and refrigerate for 30 minutes.
  5. Roll out the dough evenly, about 0.5 to 1 cm thick
  6. Cut out shapes with a cookie cutter or a glass
  7. Place on a tray lined with parchment paper
  8. Bake for 30 minutes, making sure not to over bake them (if the middle is no longer soft when you press it, it’s ready)
  9. Let the cookies cool down on a rack
  10. Spoon 1/2 tsp of jam in the center of one cookie
  11. Gently place another cookie on top and press lightly
  12. Place on a grill with a baking tray beneath
  13. Add the sifted icing sugar, food colouring and 7 tbsp of water in a sauce pan
  14. Place on low heat, and stir well until everything is combined and the sugar has dissolved into a thick syrup.
  15. Stir vigorously until well combined. Remove from heat
  16. Immediately pour or spoon the liquid over the cookies, coating them in one go
  17. Let the icing cool until firm and enjoy!


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