20 Napolitaines Cookies


375g unsalted butter

500g plain flour

¼ tsp salt

Raspberry jam

400g icing sugar

Pink food colouring


In a bowl, mix the flour and salt

Add the softened butter and mix until well combined (5 to 10 minutes)

Shape the dough into a soft ball

Wrap it in plastic film and refrigerate for 30 minutes

Roll out the dough evenly, about 0.5 to 1cm thick

Cut out shapes with a cookie cutter or a glass

Place on a tray lined with parchment paper

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)

Let the cookies cool down on rack

Spoon ½ tsp of jam in the center of one cookie

Gently place another cookie on top and press lightly

Place on a grill with a baking tray beneath

Add the sifted icing sugar, food colouring and 7 tbsp. of water in a saucepan

Place on a low heat, and stir well until everything is combined and the sugar has dissolved into a thick syrup

Stir vigorously until well combined. Remove from heat.

Immediately pour or spoon the liquid over the cookies, coating them in one go

Let the icing cool until firm and enjoy!