African Recipes

How To Make Hertzoggies

How To Make Hertzoggies

Hertzoggies are South African cookies consisting of light and puffy pastry tarts filled with apricot jam meringue.

The crust is made with flour, baking powder, salt, sugar, nutmeg, butter, and egg yolks, while the filling contains apricot jam, sugar, beaten egg whites, and desiccated coconut.

These delectable cookies are named after General J. B. M. Hertzog, who was Prime Minister of South Africa from 1924 to 1939.

 

 

RECIPE INGREDIENTS

2 cups of self-raising flour

1 teaspoon of baking powder

150gm castor sugar

A pinch of salt

pinch of nutmeg

1/2 cup of cubed butter

3 egg yolks

1 tablespoon cold water

 

For the filling:

3 large egg whites

1 cup of castor sugar

1/2 tsp of vanilla essence

2 cups of desiccated coconut

1/2 cup apricot jam

 

 

DIRECTIONS ON HOW TO MAKE HERTZOGGIES

Preheat oven to 180°C. Grease a mini muffin baking tray with butter.In large bowl, sift the flour, baking powder, nutmeg and salt. Add the castor sugar and cubed butter, massaging the butter in to the flour mix until it forms fine crumbs.

Add eggs gradually and mix, adding a touch of water if needed, to bring the dough together.Knead the dough on a clean floured surface until smooth, then roll in a ball and cover in a bowl to rest for about 20 minutes.

In another bowl, whisk the egg whites to soft peak stage, then incorporating the vanilla essence and sugar in stages until it reaches glossy firm peaks. Carefully fold in the coconut and set aside.

Press pastry mix directly into each of the muffin trays so that each tray is filled with a 5mm thick base. Add two teaspoons of jam onto the pastry, then top each with the meringue mixture.

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Place the tarts into the oven and bake for 25 minutes until the tops are crisp and golden. Allow to cool slightly, then carefully lift them out the tray and onto a cooling rack.

 

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RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

How To Make Hertzoggies

Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 100 calories 1 gram fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 cups of self-raising flour
  • 1 teaspoon of baking powder
  • 150gm castor sugar
  • A pinch of salt
  • pinch of nutmeg
  • 1/2 cup of cubed butter
  • 3 egg yolks
  • 1 tablespoon cold water
  • For the filling:
  • 3 large egg whites
  • 1 cup of castor sugar
  • 1/2 tsp of vanilla essence
  • 2 cups of desiccated coconut
  • 1/2 cup apricot jam

Instructions

  • Preheat oven to 180°C. Grease a mini muffin baking tray with butter.In large bowl, sift the flour, baking powder, nutmeg and salt. Add the castor sugar and cubed butter, massaging the butter in to the flour mix until it forms fine crumbs.
  • Add eggs gradually and mix, adding a touch of water if needed, to bring the dough together.Knead the dough on a clean floured surface until smooth, then roll in a ball and cover in a bowl to rest for about 20 minutes.
  • In another bowl, whisk the egg whites to soft peak stage, then incorporating the vanilla essence and sugar in stages until it reaches glossy firm peaks. Carefully fold in the coconut and set aside.
  • Press pastry mix directly into each of the muffin trays so that each tray is filled with a 5mm thick base. Add two teaspoons of jam onto the pastry, then top each with the meringue mixture.
  • Place the tarts into the oven and bake for 25 minutes until the tops are crisp and golden. Allow to cool slightly, then carefully lift them out the tray and onto a cooling rack.

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