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.
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.
Re-roll trimmings and cut
more rounds.
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.
When cool, spread jam
over half of the biscuit rounds and cover with the remaining ones.
Place the icing sugar in a medium bowl
and slowly stir in the milk and vanilla, a little at a
time, to make a smooth and pourable glaze. Towards the
end, add the one or two drops of red food colouring with
the glaze and blend in the colour well into the mix. Be
careful not to add excess colouring. Once the glazing
turns pink, stop.
Place the biscuits on a wire baking
tray. Individually pour the glazing over the biscuits.
Any excess glazing will drop through thus ensuring that
the biscuits are fully glazed. Place in a warm open
environment and allow the glaze to harden.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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