Neapolitan ice cream (well any ice cream) always reminds me of summer.
Sometimes I think it’s fun to make something in a slightly different way, so here are some Neapolitan Biscuits!
The flavours of the ice cream chocolate, vanilla and strawberry in a biscuit.
print here
Neapolitan Sandwich Biscuits
Chocolate biscuit bit
125g soft butter/spread
55g soft brown sugar
155g plain flour
25g cocoa
Vanilla biscuit bit
125g butter
55g caster sugar
180g plain flour
1/2 tsp vanilla bean paste
Strawberry buttercream
100g soft butter
200g icing sugar
100g strawberries (hulled and chopped)
15g caster sugar
1/2 tsp lemon juice
Makes about 30-35 complete biscuits (I used a rectangle cutter 5cm x 3cm)
Vanilla biscuit bit
Cream the butter and sugar together until light & fluffy. Sieve in the flour and vanilla, mix well, bring together to form a ball of dough. Place in a bag and in the fridge for at least 30 minutes to chill.
Roll out the dough (allowing it to warm slightly if it’s hard from the fridge rest) on a lightly floured work surface to about ¼ “ ( ½ cm) in thickness. Press out the shapes you would like and place on a greased/lined baking tray.
Place them on greased or lined baking sheets and bake for 10-15 minutes until cooked through & starting to turn a golden colour. Remove from the oven allow to cool for a few minutes so they firm, then transfer to a cooling rack
Chocolate biscuit bit
Cream the butter & sugar until light & fluffy, sieve in the flour & cocoa and mix well until you form a ball of dough. Place the dough in a bag in the fridge for at least 30 minutes.
When you’re ready to shape the biscuits preheat your oven 190°C (fan 170°C) GM 5
Roll out the dough (allowing it to warm slightly if it’s hard from the fridge rest) on a lightly floured work surface to about ¼ “ ( ½ cm) in thickness. Press out the shapes you would like and place on a greased/lined baking tray.
Bake for about 8-10 minutes so they are evenly baked top & bottom, keep a close eye on them as they can burn easily. Remove from the oven allow to cool for a few minutes so they firm up, then transfer to a cooling rack.
Strawberry buttercream bit
Mix together the strawberries, sugar and lemon juice in a small saucepan and bring to a gentle simmer for about 5-10 minutes until all soft and mushy and starting to thicken slightly. Remove from heat, mash with a fork or blend to a puree and allow to cool completely.
Beat the softened butter until light and fluffy. Add about half of the sieved icing sugar and beat slowly until combined. Add in the rest of the icing sugar and beat until soft and smooth. Add in 2 tbsp of the cooled strawberry puree and beat really well until mixed. Load into a piping bag fitted with a nozzle of your choice. You could spread on with a knife if you prefer.
Pipe on to one biscuit and top with the other. If the buttercream is a little soft pop in the fridge to firm up. Enjoy with a cuppa.
I also reckon that adding a dollop of strawberry (or raspberry) ice cream as a filling instead of the buttercream would be delicious too! ♥
2 Responses to Neapolitan Sandwich Biscuits