Hertzoggie slices

12 servings Prep: 40 mins, Cooking: 35 mins
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A shortcut to these delicious tea time bites.

By Food24 September 23 2013
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Ingredients (10)

250 g butter
3/4 cup castor sugar
1 eggs
1 tsp Baking powder
2 1/3 cup flour — cake
2/3 cup cornflour — maizena
1-2 cup jam — apricot
3 eggs — white
1 cup castor sugar
2 cup coconut
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Preheat oven to 170ºC.

For the pastry

Cream the butter and sugar until light and fluffy.

Beat in the egg followed by the baking powder, flours and salt.

Press the pastry into a 30 x 20cm greased baking dish and refrigerate.

For the coconut meringue

Whisk the egg whites until soft peak stage then beat in the castor sugar until thick and glossy. Fold in the coconut.

Remove the pastry from the fridge then spread with the apricot jam.

Spread the coconut meringue topping over then bake for 30-35 minutes or until the top is slightly golden but the shortbread is cooked through.

Slice into blocks and serve.

Katelyn Williams writes the beautiful blog The Kate Tin. Follow her on Twitter.

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