Hertzoggies

Name: Hertzoggies
Yield: Makes 60
Cuisine: South Africa
Ingredients: 250 g butter or margarine; 10 ml lemon essence; 2 large egg yolks; 200 ml sugar; 60 ml sunflower oil; pinch salt; 500 ml cake flour; 500 ml self-raising flour; 2 ml ground dried naartjie peel; 300 ml apple jelly or apricot jam; 300 ml desiccated coconut; 150 ml sugar; 2 large egg whites

Preparation info

Makes
60

Difficulty
Easy

Appears in

The Cape Malay Illustrated Cookbook

By Faldela Williams

Published 2012

About

These traditional Malay cookies are pastry cakes baked with coconut meringue on one side. When the hertzoggies have cooled apple jelly is spooned over the other side.

Ingredients

250 g butter or margarine
60 ml sunflower oil
200

Africa
South Africa
Cookies
Vegetarian

Method

Cream butter or margarine, oil and sugar until light and creamy. Add egg yolks, one at a time, beating well after each addition. Stir in lemon essence and naartjie peel. Sift flours and salt, and mix into creamed mixture to make a very soft dough. Roll out to 6 mm thick on lightly floured surface and cut out rounds with fluted biscuit cutter. Place rounds in greased patty pans.

Filling: