If you liked the look of Shelina's chicken fricassee with sweetcorn and Mauritian potato salad, why not take a look at her classic Mauritian biscuit treat, Napolitaines.
300g plain flour, sifted
200g unsalted butter, at room temperature
250g unrefined icing sugar
Few drops of pink food colouring (or colour of your choice)
75g good-quality strawberry jam
1. Preheat the oven to 160 degrees/Gas mark 2 ½.
2. Place the flour in a large mixing bowl and cut the butter into small dice. Add to the flour and use the tips of your fingers to rub the flour and butter together until you form fine breadcrumbs. If the mixture seems too dry just add some more butter - don’t be tempted to as water as you want the shortbread to be really crumbly and buttery.
3. Place a large sheet of non-stick baking powder on your work surface and place the dough in the middle. Cover with another piece of baking paper - this is so you can roll the dough without adding any more flour to the mixture. Roll the mixture to approximately 1.5cm thick and then cut shapes with a round 6cm cookie cutter. Place the shortbread on a baking tray lined with baking paper and bake in the oven for around 15-18 minutes until golden. Remove from the oven and allow to cool completely before moving them.
4. Mix the icing sugar with a few drops of food and enough water to make a spreadable icing. Spread strawberry jam onto the half the biscuits and sandwich with the remaining biscuits. Spread the top and sides of each biscuit with the coloured icing. Leave to dry for 1-2 hours before serving.