Hertzoggie Cookies are one of the most popular cookies in South-Africa. They are jam/jelly filled cookies with a light coconut, meringue topping.
This is another South-African favorite! Crust, jam filling and a coconut topping make these Hertzoggie Cookies a very popular and widely baked sweet treat all over the country.
I have to admit – I hate baking cookies… muffins are fine, cupcakes again, ugh, I am no good with icing ! The decorating part, whatever method/recipe I try, it always looks off. At least the cupcakes with the icing tastes alright…mostly…
But I love Hertzoggies and the ones at the supermarkets are really becoming a joke. The other day I found three, out of a packet of twelve, with no filling.
The only other place to get them is at a good Home Industry store – but that can be expensive.
I have baked some before, made a complete mess – I used too much jam in the filling. Not once but three times.
Some of the recipes read that the egg-white must be beaten stiff – almost like making meringue, this also did not work out.
Today, I looked through my Springbok Kitchen cookbook again and found this recipe for Hertzoggie Cookies, which is GREAT!
I made the Hertzoggies exactly as per the recipe and I am happy with the results. Next time I might just add a tiny bit more of the egg-white mixture on top to give a bit more of a rise as well as extra coconutty delight.
However tempting it might be – DO NOT overdo it with the jam! One teaspoon is more than enough.
More South-African Delicacies :
- 2 cups Flour ( if available use Cake Flour )
- 2 t Baking Powder
- 1/2 t Salt
- 2 TB Sugar
- 1/2 cup Butter cut into small cubes
- 3 extra-large Eggs separated
- 2 TB Ice-Cold Water
- 48 t Smooth Apricot Jam ( Jelly - not lumpy jam )
- 3/4 cup Fine Coconut
- 3/4 cup Caster Sugar ( super fine sugar )
Sift the Flour, Baking Powder, Salt and Sugar together into a medium mixing bowl – Add the Butter and rub it into the Flour with you fingertips
- Mix the Egg Yellow and Water and add to the Flour mixture – mix until a dough has formed – place in the refrigerator for 30 minutes
Meanwhile, pre-heat the oven to 180 deg C (350 deg F) – spray 2 x 12 hole patty pans with cooking oil
- Roll out the dough and cut into circles, slightly larger than the patty pan holes, fit the rounds into each hole – place a teaspoon full of the Apricot Jam in the center of the cut-out dough
- Beat the Egg whites until just foamy – do not over beat – add the Coconut and the Caster Sugar – mix well by hand
- Use approximately 1 tablespoon full of the Egg/Coconut mixture and spoon over the Apricot Jam – bake for 12 – 15 minutes
Remove from the oven and let the cookies cool in the pans – transfer to a wire rack to cool completely. Keep leftovers in a sealed container.