HERTZOG COOKIES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Hertzog Cookies image

So sweet, so light..so delicious! We simply adore the taste and texture of these cookies.

Provided by Elsa Dreyer

Categories     Other Snacks

Time 1h50m

Number Of Ingredients 10

5 c cake flour / all purpose flour
2 tsp baking powder
1 pinch salt
1 c sugar
2 stick butter, room temperature
4 large eggs
smooth apricot jam
1 c sugar for the filling
2 c coconut
5 large egg whites

Steps:

  • 1. Sift the flour, baking powder and salt together. Cream margarine/butter and sugar until light and fluffy. Add eggs one by one and beat thorougly after each addition. Add dry ingredients and mix to form a soft dough. Add a little flour if dough is too moist, or a little water if dough is too dry. If you use large or jumbo sized eggs, this is normally not a problem.
  • 2. Roll dough out thinly and press out circles. Line the base of greased patty pan tins with dough circles. Spoon a teaspoonful of apricot jam into the middle of each circle of dough.
  • 3. Beat egg whites until soft peak stage. Add the sugar gradually, while still beating. Add coconut and spoon egg mixture onto apricot jam filling. Bake in a preheated oven at 180C (350F) for 20 - 25 minutes. Turn onto a wire rack to cool. Makes about 60 - 72 Hertzoggies.
  • 4. Tip: To prevent the apricot jam from "leaking" during the baking process, add a teaspoon or two of flour to it. Festive Touch: Cut red or green glacĂ© cherries into small pieces and add to coconut mixture.

There are no comments yet!