Classic South African hertzoggies recipe

[Nat Quinn]

 

 

Ingredients:

1 teaspoon of baking powder

2 cups of self-raising flour

3 egg yolks

150 ml castor sugar

½ cup of cubed butter

A pinch of salt

A splash of cold water

 

For the filling Ingredients

1 cup of sugar

2 cups of desiccated coconut

2 large egg whites

150 ml apricot jam

1 teaspoon of vanilla essence

 

Preparation procedure: Sieve the flour into a bowl. Add the baking powder, salt, and castor sugar into the flour.

Mix the dry ingredients in the bowl to obtain a homogeneous mix.

Rub the butter into the mix using your fingers.

Rub the mix until it obtains a crumbly feel.

Add the egg yolks and mix to a homogenous mix. Add the water and continue mixing until the mix obtains a uniform consistency.

Transfer the mix from the bowl onto a clean surface that has been floured and knead until the dough stops being sticky and becomes smooth.

Transfer the dough back to your bowl and cover it with a cling foil for it to rise for about twenty minutes.

 

As the dough is rising, you could embark on preparing the meringue.

Preparation procedure

In a clean bowl, whisk the egg whites to obtain soft peaks.

Add the sugar and vanilla essence and whisk until the sugar crystals are completely dissolved.

Fold in the desiccated coconut and let the mix settle.

 

Preparation procedure for the dough

 

On a floured surface, roll the dough to a thickness of about 5mm.

Using a cookie cutter, cut the dough into the desired shapes. If you do not have a cookie-cutter, you could use a cup.

Line the cut cookie pieces in each hollow of your muffin tray.

Using a spoon, apply some apricot jam on the surface of the cut cookie pieces.

Add a second layer of the meringue to the cookie to form the topping.

Pre-heat the oven to 180 degrees.

Pop the tarts into the oven and let them bake for 20 to 25 minutes until they obtain a golden brown colour.

After that, allow them to cool before removing them carefully from the muffin tray.

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