Hertzoggies with All Gold Apricot Jam

Hertzoggies Recipe with All Gold Apricot Jam

Makes: 24 | Prep: 30 minutes | Bake: 20 minutes | Oven: 350°F (180°C)

Pastry

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1 tbsp sugar
• Pinch of salt
• ½ cup (125 g) cold butter, cubed
• 3 egg yolks (keep the whites for the topping)
• 2 to 3 tbsp cold water or milk

Filling

• ½ cup (about 150 g) All Gold Apricot Jam

Coconut Topping

• 3 egg whites
• 1 cup (200 g) sugar
• 2 cups (160 g) unsweetened desiccated coconut

Method

1. Make the pastry. Mix the flour, baking powder, sugar and salt. Rub in the cold butter with your fingertips until it looks like breadcrumbs. Add the egg yolks and just enough water to bring it together. Wrap and chill for 15 minutes.
2. Line the tins. Heat the oven to 350°F (180°C) and grease two 12-cup mini muffin or patty tins. Roll the pastry about 3 mm thick, cut 7 cm rounds and press them into the cups.
3. Add the jam. Spoon a heaped teaspoon of All Gold Apricot Jam into each pastry cup.
4. Make the topping. Whisk the egg whites to stiff peaks. Gradually beat in the sugar, then fold in the coconut.
5. Top and bake. Pile a spoonful of coconut mixture over the jam, covering it completely. Bake for 18 to 22 minutes until the tops are light golden.
6. Cool. Leave in the tins for 5 minutes, then lift out onto a wire rack to cool fully.

Tips for Perfect Hertzoggies

• Keep the butter cold. Cold butter gives you a short, crumbly base instead of a tough one.
• Don't overfill the jam. Too much and it bubbles out the sides and sticks to the tin.
• Cover the jam completely. The topping seals it in so it stays soft and jammy.
• Watch the colour. Pull them out at light golden. Dark tops mean dry coconut.

Serving Ideas

Serve Hertzoggies with a pot of Rooibos tea for a proper South African tea time, add them to your Christmas cookie tray, or pack a tin as a homemade gift. For more festive baking, browse our South African recipes.