Salam alaykoum hello everyone and welcome to Yummy cuisine pastry today I am showing you how to make Mauritian Neapolitans these delicious jam sandwich biscuits using gluten free cassava flour I received this flour recently and it is on sale at the moment at gluten-free cassava flour cassava flour is great for people intolerant to gluten and diabetics stay with me until the end to discover these delicious recipes let’s go we are going to pour 250 g of melted margarine it’s is very important to melt the margarine here I use butter or MidoLea margarine you can use any other margarine except what we call dibermal here diber mil no we do not use then we will add 350 g of cassava flour and.
Start to assemble the dough you can add a little more butter if you find that it is too dry or a little flour if you find that it is too soft you can also use unsalted butter, midii margarine or midi butter contains less salt which is why it is ideal for this recipe. I added a little more cassava flour because I found that it was too soft and the dough is good assemble we are going to roll it out straight away we don’t need to let it rest because it contains no gluten otherwise it would become too crunchy and difficult to roll out so we will straight away spread the dough between two parchment papers to a thickness of 1 to 2 cm the thickness depends on you but you shouldn’t do it too much.
grandpa then we cut out our little circles then we’re going to put them in the oven at 180° for 5 to 10 minutes you really have to watch cooking as soon as you see that the biscuits start to brown a little you remove them and let them cool completely in the meantime we are going to prepare the icing we need 300 g of icing sugar which we are going to mix with TR at four tablespoons of hot water once the consistency is obtained we add a small cap of rose water to flavor the icing you can also add almond or vanilla essence according to your preferences.
Then we will add the coloring you can add the coloring of your choice here I use pink if you find that your icing is too liquid you can add a little more icing sugar and mix well and the icing is ready and now for the jam we take three tablespoons of jam which we whisk lightly to make it a little more less gelatinous then we put a little jam in the middle of a biscuit then we place another biscuit on top to form a sandwich and we repeat this step for all the biscuits then we will coat them with icing and we will let them dry completely on a rack and here is a gluten-free napolytè ah yes that rhymes napolyè with.
Cassava flour they are beautiful and they are just as good as the neapolitans with white flour look inside they are melt in the mouth and crunchy and that’s all for today thank you for following this video see you soon for new recipes on your cooking and baking channel
