Petra Pretorius
Hertzog Cookies ( 1 1/2 dozen)
500 ml cake flour (240g)
10 ml baking powder
pinch salt...
25 ml sugar (topping of Hertzog)
125 g margarine
3 large eggs, separated
40 ml cold water
200 ml white sugar (160g)
400 ml coconut (135g)
Apricot Jam
500 ml cake flour (240g)
10 ml baking powder
pinch salt...
25 ml sugar (topping of Hertzog)
125 g margarine
3 large eggs, separated
40 ml cold water
200 ml white sugar (160g)
400 ml coconut (135g)
Apricot Jam
Pre-heat the oven to 180° C. Lightly coat 18 patty-pan cavities with cooking non-stick spray.
Sift flour, baking powder and salt into a bowl. Rub in the margarine thoroughly.
Add in sugar, followed by the egg yolks and water, working lightly to bind together to form a ball of firm but pliable pastry.
Roll out the pastry fairly thinly on a floured worktop, and cut out 7cm diameter rounds.
Gently press them into the prepared patty-pans, and spoon a scant teaspoon of jam into the base of each.
Beat the egg whites until stiff.
Fold the sugar and coconut into the egg white.
Spoon generous dessertspoons of this topping over the jam, to cover completely.
Sift flour, baking powder and salt into a bowl. Rub in the margarine thoroughly.
Add in sugar, followed by the egg yolks and water, working lightly to bind together to form a ball of firm but pliable pastry.
Roll out the pastry fairly thinly on a floured worktop, and cut out 7cm diameter rounds.
Gently press them into the prepared patty-pans, and spoon a scant teaspoon of jam into the base of each.
Beat the egg whites until stiff.
Fold the sugar and coconut into the egg white.
Spoon generous dessertspoons of this topping over the jam, to cover completely.
