48teaspoonsSmooth Apricot JamJelly - not lumpy jam
¾cupDesiccated Coconut
¾cupCaster Sugar( super fine sugar )
Instructions
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 4 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
Nutrition Facts
Hertzoggie Cookies
Serving Size
1 Cookie
Amount per Serving
Calories
78
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Cholesterol
20
mg
7
%
Sodium
70
mg
3
%
Carbohydrates
13
g
4
%
Sugar
7
g
8
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.