Gato Napolitenn (or Gateau Napolitaine) is a very popular dessert in Mauritius. This recipe makes 15 pretty pink cookies that have a jam filling and are coated with a sweet, smooth glaze. Enjoy these for an afternoon delight with a strong black tea or coffee!
INGREDIENTS
7
RECIPE STEPS
7
TOTAL TIME
1 h 20 m
About Gato Napolitenn
Imagine you are living in the 1700’s in France and the world is changing quickly all around you. There is a push for creative thinking and society is starting to appreciate the different cultures from all over the world. Exotic herbs and spices are being imported into the country and fine, delicate baked goods have become the latest craze.
Furthermore, café culture is quickly gaining popularity. Without a doubt, the trendiest place to be seen is at a café with your friends for a catch-up to discuss politics, current events and even to gossip. Undeniably, a cup of steaming coffee or tea sits in front of you with a small sweet treat to the side.
A French Colony
Being a French-colonised country, the island of Mauritius naturally embraced these trends. Pastries and desserts like Gato Napolitemm were born in France but eventually made their way into Mauritian culture. And still, to this day, this sandwich cookie recipe is enjoyed by the people of the Isle de France.
Star Ingredient
Butter (Diber)
Butter is a versatile and delicious ingredient used in cooking and baking worldwide. It is made from the cream of cow’s milk and has a rich, creamy flavour that can add depth and complexity to any dish.
READ MORE: Why butter is ever-present in French & Mauritian cuisine →
Other Ingredients
- Plain Flour, also known as all-purpose flour
- Water
- Strawberry or Pineapple Jam
- Icing Sugar
- Red Food Dye
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Gato Napolitenn.
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Printable Recipe Card
Gato Napolitenn
Ingredients
Cookie
- 250 g plain flour sifted
- 225 g butter cubed
- 1-2 tbsp water cool
Filling
- 50 g strawberry or pineapple jam
Glaze
- 125 g icing sugar
- 2 drops red food dye
- 3-5 tbsp water lukewarm
Complete Recipe Steps
- Rub butter into plain flour with fingertips, then add 1-2 tablespoons of water and mix until dough is smooth. Wrap dough in cling wrap and allow to chill in fridge for 20 minutes.
- Preheat fan-forced oven to 180 degrees C or 360 degrees F.
- Remove dough from fridge and roll out dough to 3mm in thickness. Use a cookie cutter to cut out small circles of approximately 5cm.
- Place cookie rounds on a greased, lined baking tray and bake until cooked, 20-30 minutes. Make sure the cookies are still beige in colour and not brown. Remove from oven and allow to cool.
- Once cool, spread a thin layer of jam on 15 of the cookies. Place a plain cookie on top of the jam to make a cookie sandwich.
- Add 4-5 tablespoons of lukewarm water to the icing sugar and mix until smooth. Add 2 drops of red food dye to the mixture to get a pale pink colour.
- Place cookies on a wire rack over a baking tray. Slowly and carefully pour the glaze over each cookie until completely covered. Allow the icing to cool and set before serving.
