HERTZOGGIES
“My Eid table is never complete without a classic Hertzoggie, a jam-filled coconut tartlet with a soft pastry.”
Makes 36
EASY
GREAT VALUE
Preparation: 20 minutes, plus 20 minutes’ chilling time
Cooking: 15 minutes
butter 500 g
caster sugar 220 g
vanilla essence 2 t
free-range egg 1
flour 600 g
baking powder 1 t
For the filling: desiccated coconut 160 g
water 1 cup
sugar 200 g
cinnamon sticks 2
cardamom pod 1
smooth apricot jam 1 cup
Place the butter and sugar into a large bowl and beat using an electric beater unti creamy. Add the vanilla and egg and beat for 1 minute. Add the dry ingredients and mix until a soft dough is formed. Cover and chill for 20 minutes. To make the filling, place all the ingredients except the jam in a saucepan and bring to a boil. Preheat the oven to 180°C. Roll out the dough on a floured surface and use a flower-shaped cookie cutter to cut out shapes. Transfer the flower shapes to a greased shell pan. Fill each one with 1 t filling, then bake for 8 minutes. Remove from the oven and spoon 1 t jam next to the coconut filling on each biscuit. Return to the oven and bake until the edges are golden. Allow to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.
