Name: Hertzoggies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 250 g butter soft; 150 g sugar; 2 eggs large; 5 ml vanilla essence; 750 ml flour cake; 10 ml Baking powder; 5 ml salt; 625 ml jam smooth, apricot; 300 g sugar; 70 g butter; 3 eggs separated; 5 ml vanilla essence; salt pinch; 160 g desiccated coconut

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Ingredients (14)

PASTRY:

250 g	butter — soft
150 g	sugar
2	eggs — large
5 ml	vanilla — essence
750 ml	flour — cake
10 ml	Baking powder
5 ml	salt

FILLING:

625 ml	jam — smooth, apricot
300 g	sugar
70 g	butter
3	eggs — separated
5 ml	vanilla — essence
	salt — pinch
160 g	desiccated coconut

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Method:

Preheat the oven to 180ºc.
Butter a 12 hole muffin pan or 12 small tartlet pans.
Beat
butter and sugar together until light and fluffy. Add the eggs one at a
time and beat thoroughly after each addition.
Add essence, beat again
until combined.
Sift
the cake flour, baking powder and salt together and add to the butter
mixture. Mix together to form a soft dough.
Cover with cling wrap and
refrigerate for 15 minutes.
Roll
the dough on a flour covered surface to a 3mm thickness and press out
with small tartlet tins. Place the dough into the prepared pans and
prick with a fork.
Spoon some apricot jam onto every tartlet.
Beat
the sugar and butter until light and creamy. Add the egg yolks one at a
time and beat thoroughly after each addition. Add the vanilla essence,
salt and coconut and mix well.
Beat the egg whites to soft peak stage and fold into the coconut mixture. Top the apricot jam with this mixture.
Bake
for 10 minutes in the pre-heated oven.
Reduce the oven temperature to
160ºC and bake for another 8 to 10 minutes, until the topping is golden
brown.
Remove from the oven, cool down slightly and remove carefully and transfer to wire rack to cool completely.
Store in an airtight container.