Mauritian Napolitaines Cookies | September 2010 Daring Baker’s Challenge: Decorated Sugar Cookies


Two layers of buttery soft melt-in-the-mouth cookies filled with jam and coated with icing sugar. These Mauritian Napolitaines cookies are simple yet so delicious! Vegan sugar-coated cookies.

napolitaines cookies, sugar cookies

This month’s Daring Baker’s Challenge was set on a theme and the theme was September. September meaning whatever the month of September means to us (the Daring Bakers). Well, for me September started with some not so good news (if I put it that way) as Mum required urgent surgery. But everything went fine and she is now recovering. So, my theme for September is Mum’s recovery. I was not in my home country to support her so I dedicate these sunflower decorated sugar cookies to her. Sunflowers are her favourite flowers! And yellow hearts, yellow being her favourite colour.

The Daring Kitchen

DARING BAKERS SEPTEMBER 2010 CHALLENGE: DECORATED SUGAR COOKIES

The September 2010 Daring Bakers’ challenge was hosted by Mandy of What the Fruitcake?! Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

The sugar cookies I made are based on a famous Mauritian cookie recipe. We called them Napolitaines. They are basically buttery soft cookies, sandwiched with a layer of jam and iced with a sugar coating. Apart from the icing, they are usually not decorated and coloured pink (although all sorts of variations exist). For an authentic Mauritian flavour, 1-2 tablespoons of rum is added to the dough. I omitted this however. Also I couldn’t find any vegan red food colouring over here, so I just used the strawberry jam itself as colouring agent in the icing.

Mauritian Napolitaines Cookies

Decorated Sugar Cookies  

Ingredients (about 15 cookies)

300g sifted white flour
180g vegan margarine (cold)
2 – 3 tablespoons raspberry or strawberry jam (for spreading on the cookies)
1 tablespoon rum (optional)

For the icing:
300g icing sugar
30 ml water at room temperature
Strawberry jam for pink colouring (or a few drops vegan red food colour)
Pinch of curcuma powder (the yellow colouring from turmeric) for yellow colouring
Melted chocolate (just place 1-2 squares in the microwave)

Place margarine into the flour. Cut into tiny pieces then rub with the fingers to make a soft dough.(Use a little more margarine if necessary but do not use water). Sprinkle in the rum (if using). Wrap up the dough in plastic wrap and refrigerate for 30 minutes.

Preheat oven 180 degrees Celsius.
Roll dough out on a lightly floured surface to a thickness of about 4 mm. Cut small circles, about 5 cm in diameter from it.

Re-roll trimmings and cut more circles.

Place them on lightly greased baking sheets and bake until cooked but still beige in colour, not brown. Allow to cool.

When cooled, spread jam over half of the cookies and cover with the remaining ones.

napolitaines cookies, sugar cookies

Mix the water with the icing sugar to make the icing. Leave some white. Divide the rest into 2 parts. Add a little jam to obtain the pink colour and a little curcuma for the yellow colour.
Adjust the consistency using more icing sugar (if too thin) or water (by drops, if too thick.
Mix well until a consistent colour is formed.

To test consistency, drop some on the cookies, it should take about 10 seconds for the icing to cover the cookie including the sides. You’ll need to slightly lift the spoon and tap it again on the top icing and around the edge to allow the icing to overflow on the sides.

napolitaines cookies, sugar cookies

Ice the whole batch of cookies. Leave iced cookies to dry for a few hours or preferably overnight before doing the decorations. (If so, you may want to do the yellow coloured icing the next day).

napolitaines cookies, sugar cookies

To decorate with flowers, I used medium piping tip.

napolitaines cookies, sugar cookies

Work from the centre outwards then coming back to finish in the centre.

napolitaines cookies, sugar cookies

Drop some melted chocolate in the centre with a toothpick.

napolitaines cookies, sugar cookies

Enjoy!

napolitaines cookies, sugar cookies

Mauritian Napolitaines Cookies - Decorated Sugar Cookies
 
Prep time
Cook time
Total time
 
Two layers of buttery soft melt-in-the-mouth cookies filled with jam and coated with icing sugar. These Mauritian Napolitaines cookies are simple yet so delicious!
Author:
Recipe type: Cookies
Cuisine: Mauritian
Yield: 15 cookies
Ingredients
For the biscuits:
  • 300g sifted white flour
  • 180g vegan margarine (cold)
  • 2 - 3 tablespoons raspberry or strawberry jam (for spreading on the cookies)
  • 1 tablespoon rum (optional)
For the icing:
  • 300g icing sugar
  • 30 ml water at room temperature
  • Strawberry jam for pink colouring (or a few drops vegan red food colour)
  • Pinch of curcuma powder (the yellow colouring from turmeric) for yellow colouring
  • Melted chocolate (just place 1-2 squares in the microwave)
Instructions
  1. Place margarine into the flour. Cut into tiny pieces then rub with the fingers to make a soft dough.(Use a little more margarine if necessary but do not use water). Sprinkle in the rum (if using). Wrap up the dough in plastic wrap and refrigerate for 30 minutes.
  2. Preheat oven 180 degrees Celsius.
  3. Roll dough out on a lightly floured surface to a thickness of about 4 mm. Cut small circles, about 5 cm in diameter from it.
  4. Re-roll trimmings and cut more circles.
  5. Place them on lightly greased baking sheets and bake until cooked but still beige in colour, not brown. Allow to cool.
  6. When cooled, spread jam over half of the cookies and cover with the remaining ones.
  7. Mix the water with the icing sugar to make the icing. Leave some white. Divide the rest into 2 parts. Add a little jam to obtain the pink colour and a little curcuma for the yellow colour.
  8. Adjust the consistency using more icing sugar (if too thin) or water (by drops, if too thick.
  9. Mix well until a consistent colour is formed.
  10. To test consistency, drop some on the cookies, it should take about 10 seconds for the icing to cover the cookie including the sides. You'll need to slightly lift the spoon and tap it again on the top icing and around the edge to allow the icing to overflow on the sides.
  11. Ice the whole batch of cookies. Leave iced cookies to dry for a few hours or preferably overnight before doing the decorations. (If so, you may want to do the yellow coloured icing the next day).
  12. To decorate with flowers, I used medium piping tip.
  13. Work from the centre outwards then coming back to finish in the centre.
  14. Drop some melted chocolate in the centre with a toothpick.

 

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15 Comments

  • Christina
    September 28, 2010 at 7:47 pm

    I'm glad your mum is ok. Your cookies look like adorable little buttons of cookie goodness 🙂 So cute!

  • Melisser; the Urban Housewife
    September 28, 2010 at 8:58 pm

    Oh my gosh, they're so gorgeous!

  • chef_d
    September 29, 2010 at 12:49 am

    These are beautiful cookies and even more so because you dedicated them to your mom's recovery. Great job and thanks for sharing this recipe 🙂

  • HayMarket8
    September 29, 2010 at 1:02 am

    Those are totally awesome! I love sugar cookies!

  • The Betz Family
    September 29, 2010 at 3:38 am

    Your cookies are very cute! I love sunflowers as well, and the jam filling looked delicious. I hope your mom is recovering well. Nice job on the challenge!

  • Millie
    September 29, 2010 at 3:39 am

    Oh so many delightful treats…they are beautiful lovlie butterfly.

  • Nadia
    September 29, 2010 at 4:56 am

    v interesting recipes, hope your mother recovers soon

  • Kiersten
    September 29, 2010 at 8:50 pm

    Those look super cute! I'm glad your mom is doing better now.

  • tahinitoo
    September 30, 2010 at 11:41 pm

    Prettiest cookies on the planet! You must have a very steady hand for decorating the tops! My hands are always shaking so my decorating skills are less than standard 🙁

  • Amandah
    October 4, 2010 at 11:36 pm

    I just joined the Daring Bakers, and myself am vegan. Love your decorated sugar cookies!! I'm still waiting for my approval, but as a newbie to blogging I'd love if you'd check out my blog! http://anditsvegan.blogspot.com

  • jodye @ 'scend food
    October 6, 2010 at 4:30 am

    These cookies are absolutely gorgeous! I love your decorations!

  • jodye @ 'scend food
    October 6, 2010 at 4:30 am

    These cookies are absolutely gorgeous! I love your decorations!

  • Monique a.k.a. Mo
    October 11, 2010 at 3:35 am

    These are really super adorable!

  • The Sweetest Vegan
    October 12, 2010 at 12:53 am

    These are adorable, you are talented.

  • Gauri Radha गौरी राधा
    November 18, 2010 at 12:01 am

    Those look splendid 🙂

Comments are closed here.

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