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Napolitaine Cookies https://www.metro.ca/userfiles/image/recipes/biscuits-napolitains-11773.jpg PT20M PT20M PT40M
Things you will need:Cookie cutter (approx. 1/2 inch (5 cm) diameter)Baking trayKnife or spatulaBaking mesh tray (optional)Preparation - Cooking Instructions:Combine the flour and butter in a bowl. Make a soft dough with your fingertips until it forms fine breadcrumbs. If the dough seems dry, add more butter (not water).Wrap the dough in cling wrap and refrigerate for about 10 minutes, so that the dough can be easily handled.Preheat oven at 350°FRoll the dough to approximately 1/2 inch (1.5 cm) thick.Use cookie cutter to cut into circles.Line cookies on a lightly greased baking sheet or with parchment paper.Carefully transfer the cookie on the baking sheet (use a knife or spatula to transfer).Bake until they are just light brown (approx. 15 minutes) and remove from the oven.Allow cookies to cool completely (otherwise the cookies will crumble).Take one cookie and add 1 tsp of jam and place a second cookie on top of it, like a sandwich.Repeat the process for the remaining cookies.Add a drop of the food colour and essence (optional) to the icing sugar and add a little cold water at a time to make a smooth, spreadable glaze.Put the cookie sandwich on a baking mesh or wire baking tray.Pour the glaze over the cookie sandwich, any excess will drop through for a complete glazing OR spread over top and sides for each cookie sandwich.Leave to dry about 1 or 2 hours at room temperature, then serve.Notes:You can use this recipe as a template and create a versatile dessert by customizing the ingredients to your liking. For instance, it can easily be vegan, gluten-free and lactose-free, while using different flours and plant-based butter.You can use different shaped cookie cutter for the desired shape and size. I have previously used guava jam, Nutella and Marmalade as the cookie fillings instead of traditional strawberry jam.You can use any food colouring and add sugar sprinkles for any themed party!Source: Saivani in Brampton
15
3 5 5 2
1 3/4 cups (430 ml) sifted all-purpose flour 3/4 cup (80 ml) salted butter (room temperature) 1/4 cup (60 ml) strawberry jam 2 cups (500 ml) icing sugar cold water drops of red food colouring Optional Drops of flavoured essence
Napolitaine Cookies

Napolitaine Cookies

Rate this recipe
5 Votes
15
Desserts
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

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Ingredients

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  • 1 3/4 cups
    (430 ml)
    sifted all-purpose flour
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    ROBIN HOOD OR FIVE ROSES FLOUR

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    2.5 kg SELECTED VARIETIES 5 Air Miles BONUS MILES when you buy 1

    5 AIR MILES® Bonus Miles


  • 3/4 cup
    (80 ml)
    salted butter (room temperature)
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    THORNLOE BUTTER

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    $6.99 ea.

    250 g SELECTED VARIETIES


    NATREL ORGANIC BUTTER

    NATREL ORGANIC BUTTER

    $5.99 ea.

    250 g, SALTED


  • 1/4 cup
    (60 ml)
    strawberry jam
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    LIFE SMART NATURALIA PEANUT BUTTER

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    750 g SELECTION SPREAD 500 ml OR IRRESISTIBLES CRISP CRACKERS 150 g SELECTED VARIETIES


  • 2 cups
    (500 ml)
    icing sugar

  • cold water

  • drops of red food colouring
  • Optional
    Drops of flavoured essence
Imprimer ma sélection

Preparation

Things you will need:

Cookie cutter (approx. 1/2 inch (5 cm) diameter)

Baking tray

Knife or spatula

Baking mesh tray (optional)

Preparation - Cooking Instructions:

Combine the flour and butter in a bowl. Make a soft dough with your fingertips until it forms fine breadcrumbs. If the dough seems dry, add more butter (not water).

Wrap the dough in cling wrap and refrigerate for about 10 minutes, so that the dough can be easily handled.

Preheat oven at 350°F

Roll the dough to approximately 1/2 inch (1.5 cm) thick.

Use cookie cutter to cut into circles.

Line cookies on a lightly greased baking sheet or with parchment paper.

Carefully transfer the cookie on the baking sheet (use a knife or spatula to transfer).

Bake until they are just light brown (approx. 15 minutes) and remove from the oven.

Allow cookies to cool completely (otherwise the cookies will crumble).

Take one cookie and add 1 tsp of jam and place a second cookie on top of it, like a sandwich.

Repeat the process for the remaining cookies.

Add a drop of the food colour and essence (optional) to the icing sugar and add a little cold water at a time to make a smooth, spreadable glaze.

Put the cookie sandwich on a baking mesh or wire baking tray.

Pour the glaze over the cookie sandwich, any excess will drop through for a complete glazing OR spread over top and sides for each cookie sandwich.

Leave to dry about 1 or 2 hours at room temperature, then serve.

Notes:

You can use this recipe as a template and create a versatile dessert by customizing the ingredients to your liking. For instance, it can easily be vegan, gluten-free and lactose-free, while using different flours and plant-based butter.

You can use different shaped cookie cutter for the desired shape and size. I have previously used guava jam, Nutella and Marmalade as the cookie fillings instead of traditional strawberry jam.

You can use any food colouring and add sugar sprinkles for any themed party!

Source: Saivani in Brampton

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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