Name: Hertzog cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 servings
Cuisine: Bake
Ingredients: 65 g butter or margarine, cold, cubed; 250 g flour cake; 2 eggs seperated; 60 ml jam smooth, apricot; 125 ml sugar; 250 ml desiccated coconut

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Ingredients (6)

65 g	butter — or margarine, cold, cubed
250 g	flour — cake
2	eggs — seperated
60 ml	jam — smooth, apricot
125 ml	sugar
250 ml	desiccated coconut

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Method:

Preheat the oven to 200°C.

Rub the butter into the flour with the tips of your fingers until the mixture resembles breadcrumbs. Stir in a pinch of salt.

Mix the egg yolks and 30ml water with a fork then add to the flour mixture. Add some more water a little at a time until the mixture comes together to form a dough. Mix well.

Break pieces of the dough off and press into a greased patty pan tin. Spoon about 2,5ml of jam into each pastry case.
Whisk the egg whites until stiff. Add the sugar a little at a time, whisking well after each addition. Stir in the coconut.

Spoon the coconut mixture onto the jam. Bake in a preheated oven for 10-15 minutes or until the topping is lightly golden. Leave to cool for about 3 minutes, then remove from the tin and cool on a wire rack.

Text and image: Ideas magazine

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