Hertzoggie Cookies (makes 24)
2 t Baking Powder
1/2 t Salt
2 TB Sugar
125g Butter, cut into small blocks
3 Extra-Large Eggs, separated
2 TB Ice Cold Water
Smooth/Fine Apricot Jam (Jelly)
3/4 cup Fine Coconut
3/4 cup Caster Sugar
1.) Sift the Cake Flour, Baking Powder, Salt and Sugar together into a medium mixing bowl - Add the Butter and rub it into the Flour with you fingertips.
2.) Mix the Egg Yellow and Water and add to the Flour mixture - mix until a dough has formed - place in the refrigerator for 30 minutes.
3.) Meanwhile, pre-heat the oven to 180 deg C (350 deg F) - spray 2 x 12 hole patty pans with Spray 'N Cook.
4.) Roll out the dough and cut into circles, slightly larger than the patty pan holes, fit the rounds into each hole - place a teaspoon full of the Apricot Jam in the center of the cut-out dough.
5.) Beat the Egg whites until just foamy - do not over beat - add the Coconut and the Caster Sugar - mix well.
6.) Use approximately 1 tablespoon full of the Egg/Coconut mixture and spoon over the Apricot Jam - bake for 12 - 15 minutes.
Remove from the oven and let the cookies cool in the pans - transfer to a wire rack to cool completely. Keep leftovers (we never have any..) in a sealed container.
Hope you will enjoy the Hertzoggies as much as we do in South-Africa!