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.
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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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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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.