Hertzoggies Cookies
Delight your taste buds with Hertzoggies Cookies, a beloved South African classic that combines crumbly shortcrust pastry, sweet apricot jam, and a luscious coconut-infused meringue topping. These irresistibly charming cookies are perfect for any occasion, boasting a symphony of textures—from the buttery shell to the soft, chewy filling and golden meringue peak. Quick to make with simple pantry staples like desiccated coconut, egg whites, and apricot jam, Hertzoggies are both a nostalgic treat and an elegant addition to your dessert table. Serve these exquisite tarts alongside a cup of tea or coffee to experience a true taste of South African heritage!
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 2 tsp baking powder
- 0.25 tsp salt
- 125 g unsalted butter, chilled and cubed
- 60 g granulated sugar
- 2 egg yolks
- 2 tbsp cold water
- 200 g apricot jam
- 2 egg whites
- 100 g granulated sugar for meringue
- 100 g desiccated coconut
Instructions
Preheat your oven to 180°C (350°F) and grease a 12-cup muffin tin or line with paper cases.
In a large mixing bowl, combine the flour, baking powder, and salt.
Using your fingertips or a pastry cutter, rub the cubed butter into the dry ingredients until the mixture resembles fine breadcrumbs.
Stir in the granulated sugar and mix well.
Add the egg yolks and cold water, then mix until a firm dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes.
Roll out the chilled dough on a floured surface to about 3mm thickness. Cut out rounds using a cookie cutter (approximately 7cm in diameter).
Press each round into the prepared muffin tin cups, forming small tart shells. Repeat with the remaining dough.
Spoon approximately 1 teaspoon of apricot jam into each tart shell.
In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the sugar for meringue, a little at a time, beating continuously until stiff glossy peaks form.
Gently fold the desiccated coconut into the meringue mixture using a spatula.
Spoon a generous amount of the meringue mixture over the apricot jam in each tart shell, ensuring it completely covers the jam.
Bake in the preheated oven for 18-20 minutes, or until the meringue is lightly golden and set.
Remove the Hertzoggies from the oven and cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Serve and enjoy these delicious South African cookies with a cup of tea or coffee!
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 10.0 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 39 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
