Ingredients for Hertzoggies Cookies
- 250g all-purpose flour
- 125g superfine sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 125g unsalted butter, chilled and cubed
- 2 large egg yolks
- 2-4 tbsp ice water
- Apricot Jam
- 4 large egg whites
- 100g caster sugar
- Desiccated Coconut
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How to Make Hertzoggies Cookies
- Preheat oven to 180°C (350°F). Grease or line a patty pan tin with approximately 30 patty cases.
- In a large bowl, sift together the flour, superfine sugar, baking powder, and salt.
- Cut in the chilled butter using your fingertips or a pastry blender until the mixture resembles breadcrumbs.
- In a separate bowl, lightly beat the egg yolks with 2 tablespoons of ice water.
- Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Add more ice water, 1 tablespoon at a time, if needed to bring the dough together.
- Knead the dough lightly for 1 minute, cover, and let it rest for 15 minutes.
- On a lightly floured surface, roll out the dough thinly. Use a round cutter or a glass to cut out circles slightly larger than the patty pan hollows.
- Gently press the pastry circles into the patty pan hollows, ensuring they fit snugly.
- Fill each pastry shell with about ¾ teaspoon of jam.
- In a clean, grease-free bowl, beat the egg whites until stiff peaks form.
- Gradually add the caster sugar, one tablespoon at a time, whisking well after each addition until the meringue is glossy and firm.
- Gently fold in the unsweetened desiccated coconut.
- Spoon the meringue mixture over the jam filling in each patty case, trying to keep it neat for a better finish.
- Bake for 20-25 minutes, or until the meringue is lightly golden brown and the pastry is cooked through.
- Let the Hertzoggies cool slightly in the pans before carefully removing them and transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
46g
Fat
18g
Carbs
6g
