Upside-down hertzoggies with ice cream

Recipe from: 6/1/2007 12:00:00 AM

Ingredients 6
Servings 1
Minutes 45


Serving Change
  • 2
    Egg Whites (large)
  • 140
    Desiccated Coconut
  • 160
    Castor Sugar (add extra for dusting)
  • 100
    Soft Butter
  • 50
  • 100
    Cake Flour



1. Grease six 10cm round, fluted, loose bottomed pastry tins. Lightly whisk the egg whites then stir in the coconut and 125ml (110g) of the castor sugar. Press the mixture into the greased tins and bake in a preheated oven for 30 minutes or until golden.

2. While the bases are baking, beat the butter until light. Add the remaining castor sugar and beat for two minutes. Sift the cornflour and cake flour, and stir into the butter mixture until it comes together to form a stiff dough.

3. Roll the dough out thinly on a lightly floured surface and cut out 5 to 6cm round or flower shapes. Place them on a greased baking tray. Sprinkle with extra castor sugar, place in the oven alongside the bases and bake until golden.

4. Remove the bases and biscuits from the oven and set aside to cool.

5. Just before serving, mix the brandy into the jam, if you are using it, and fill each coconut case with jam. Top with a scoop of vanilla ice cream and a biscuit. Serve immediately.


Read more on: bake  |  fruit


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