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| Hertzog Cookies |
It didn't take me long to decide on these little treasures.
Hertzog cookies are a traditional favourite in South Africa. They are said to have been the favourite of Prime Minister General JBM Hertzog, and that's were they got their name from.
Hertzog Cookies
370g Cake Flour
75g Cornflour
80g Ground Almonds
150g Icing Sugar, sifted
320g Cold Butter cut into blocks (please use butter, it really does make a difference)
3 Large Eggs separated
1 Cup Castor Sugar
250g Desiccated Coconut
Apricot jam
I make the pastry in my food processor, but you can make it by hand using the rub in method.
In the processor add the flour, cornflour, almonds, icing sugar and butter.
Pulse until the mixture resembles breadcrumbs.
Add the egg yolks and mix until it it just comes together, you can add some cold water if the mixture is too dry.
Remove the mixture and form into a ball, wrap in cling film and chill for half and hour.
While the pastry is chilling, beat the egg whites until the form soft peaks.
Add the sugar slowly until you have thick glossy mixture.
Stir in the coconut.
Roll out the pastry and cut circles to fit your bun pan for the traditional shape.
I used my mini muffin pans for a change, and they came out very nicely.
Place the pastry in the pan, place a half a teaspoon of apricot jam in the centre. Top with coconut mixture.
Bake at 200°C for about 15-20 minutes until they are crisp and golden.
Allow to cool for 10 minutes in the pan before removing to cool completely on a cooling rack.
Some nice changes you can make -
Use pecans instead of almonds.
Try using different types of jam, like youngberry or fig.
Add some orange zest to the pastry.
Rosemary Gough
15 comments:
Mmmm, love these. And you've now given me a yearning to make proper, old-fashioned klappertert! Hope you enjoy your visit from the relatives :)
They look interesting, not had one of those before.
Jeanne - I love coconut. I actually used a medium and not the normal fine coconut and they taste even better.
Nicisme- They are very traditional here.
I had planned to do a post on these SA delicacies, but you've beaten me to it. I would also have chosen the medium coconut. I'll have mine with a hot cuppa tea!!!!
Nina - This is the first time I have tried the medium, and will definitely use it again - more crunchy!
The tea sounds good - when are we meeting?
For the next two weeks I am very busy - we are taking 100 youth on a camp and I am the COOK..... After that I want to definitely meet up with you, it seems to me that you know a whole lot more about the food scene in SA than me.....
Nina - That sounds great!
This is soo nice. Dont really get to see too many traditional South African recipes. The insides are so wonderful, gooey and soft and coconutty ! i'd love to try one of these.
They really are lovely and very simple to make.
I have family recipes dating back to the days of hurriedly baking on the 'ossewa' trail - and just had to compliment you on your authenticity and most excellent recipe! We tried it as well today, since I am in a very bad place after the op and to cut a long story short, we made some today for a Swiss student.
He LOVED them!!! There are four left!
You are a star!
On my, those look delicious! Anything with coconut, I think, is worth the effort. I hope the relatives enjoyed your treats!!
Just - Thank you so much for the words of encouragement. I makes such a difference when you know people are trying out the recipes and loving them. Thinking of you and wishing you strength.
Bridgett- They were suitably impressed, but then so was I! They are really easy to make and especially easy to eat!!!
They are my all time favourite. Grew up with them. Nicisme is probably not from SA. They are like melktert, Koeksister, the Protea and the Springbok to every South Africans I know.
Your recipe does not specify how much sugar to add to the egg whites? Are your recipes tested before you post them?
Anon - Sorry that was a typo, it is 1 cup of Castor sugar. All my recipes are tested - the photos which you see all all taken after I have personally made the featured recipe.
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