Ingredients: (Makes 15)

Method:

1. Rub margarine or butter into the flour and make into a soft dough. (Use a little more margarine or butter if necessary but do not use water). Sprinkle in the rum to give it that special Mauritian flavour. Wrap up the dough in plastic wrap completely and allow to settle in the cool for 30 minutes.

2. Roll dough out on a lightly floured surface to a thickness of about 4 mm. Cut small rounds, about 5 cms in diameter from it.

3. Re-roll trimmings and cut more rounds.

4. Place them on lightly greased baking sheets in a mid oven position and bake them in a preheated oven (180°C) until cooked but still "beige" in colour, not brown. Allow to cool down.

5. When cool, spread jam over half of the biscuit rounds and cover with the remaining ones.

6. Over low heat, warm up the sugar and water. Allow to simmer until a thick syrup is obtained. Immediately remove from heat. Add 2 drops of the colouring to obtain a pale pink colour. Allow to cool.

7. Beat up the syrup with the lemon juice until a uniform consistency and colour is obtained. When the syrup starts opening up, add the salt and beat the mixture again. Pour the syrup over to thinly coat up the biscuits. If necessary, warm up the syrup coating to liquefy and make the coating process easier.

8. Optional buttercream icing:
   In a large bowl, blend 1/2 cup of vegetable shortening (eg Copha) with 1/2 cup butter using an electric mixer. Gradually add 4 cups of icing sugar, beating well at medium speed. When all the sugar is blended in, add one or two drops drops of red food colour and 2 tablespoons of milk. Beat at medium speed until light and fluffy. Blend in some more milk if a thinner consistency is sought. Spread on napolitaine pastry instead of the normal icing.