Mauritius

Napolitaines

Two butter shortbreads, jam in the middle, pink icing on top. Unapologetically pretty.

110 minTime

2 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

288kcal

2 gprotein

1 gfibre

110minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)2 cups

Butter¾ cup plus 2 tbsp, soft

Salta pinch

Fruit jam (jam or preserves)6 tbsp strawberry or mixed fruit jam

Sugar1½ cups, powdered

Water2 tbsp

Beetroot (beet)a few drops of juice

5 steps

1Rub the butter into the maida and salt and bring together into a soft dough. Chill.
2Heat the oven to 180 C. Roll 5 mm thick and cut 24 small rounds.
3Bake until set but still pale.
4Cool, then sandwich pairs with jam.
5Mix the powdered sugar with water and a few drops of beetroot juice to a thick pink glaze. Spoon over the tops and leave to set.

Serve it like this

Line them up on a plate, pink side up, with tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.