Hertzoggies

CREDITS

Rec credit : the cape Malay cook book

INGREDIENTS

250g butter60ml oil200ml sugar 2 egg yolks 10ml lemon essence 2ml ground dried naartjie peel500ml self raising flour 500ml cake flour Pinch salt 2 egg whites 150ml sugar300ml dessicated coconut 300ml apricot jam

METHOD

Cream butter,oil and sugar until light and creamy. Add egg yolks one at a time, beating well after each addition.Stir in lemon essence and naartjie peel. Sift flours and salt and mix into creamed mixture to make a very soft dough. Roll out to 6mm thick on a lightly floured surface and cut out rounds with a fluted biscuit cutter. Place rounds in greased patty pans. Filling : Beat egg whites stiffly, adding sugar gradually. Stir in coconut, mixing well. Place 5ml mixture on half of each pastry round and bake at 180 for 12-15 minutes. Remove from pans and cook on a wire rack. When cool, spoon 5ml jam into rounds next to the coconut filling Makes 60

POSTED ON

23 Jan 2018

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