Hertzoggie cookies are a beloved South African treat: a shortcrust base filled with smooth jam and topped with a light coconut meringue. They are traditionally small, dainty cookies that are perfect for sharing—lay out a large plate and guests will happily go back for seconds.
This recipe captures the classic combination of a tender crust, a restrained spoonful of apricot jam and a delicate coconut-egg-white topping. Made correctly, Hertzoggies are not overly sweet and have a pleasant coconut texture rather than a dense topping.
I’ll admit I’m not a fan of elaborate cookie decorating—cupcakes and muffins are easier for me—but Hertzoggies are simple and forgiving. Supermarket versions can be disappointing (I once found several with no filling at all), and bakery-made ones can be pricey. Making them at home gives you control over the jam and the topping, and this version, adapted from a trusted Springbok Kitchen source, works really well.
One important tip: don’t overload the shells with jam. A single teaspoon per cookie is plenty—too much jam can cause the topping to slide or the cookie to become soggy.
More South-African Delicacies :
- Koeksisters
- Tipsy Tart
- Amarula Chocolate Caramel Cake
- Malva Pudding
Hertzoggie Cookies
Hertzoggie Cookies
Linda Nortje
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Ingredients
- 2 cups Flour (if available, use cake flour)
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 2 tablespoons Sugar
- ½ cup Butter cut into small cubes
- 3 extra-large Eggs separated
- 2 tablespoons Ice-Cold Water
- 48 teaspoons Smooth Apricot Jam use smooth jelly rather than chunky jam
- ¾ cup Desiccated Coconut
- ¾ cup Caster Sugar (super fine sugar)
Instructions
- Sift the flour, baking powder, salt and sugar into a medium mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
- Mix the egg yolks with the cold water and add to the flour mixture. Combine gently until a dough forms, then wrap or cover and refrigerate for 30 minutes.
- Preheat the oven to 180°C (350°F). Lightly spray or grease four 12-hole patty pans.
- Roll out the chilled dough and cut circles just larger than the patty pan holes. Fit each round into a hole and place about one teaspoon of smooth apricot jam in the center of each shell. Be careful not to overfill.
- Beat the egg whites until just foamy—do not overbeat. Stir in the desiccated coconut and caster sugar, mixing well by hand to combine.
- Use approximately one tablespoon of the egg-and-coconut mixture for each cookie and spoon it over the jam. Bake for 12–15 minutes, until the topping is set and lightly golden.
- Remove from the oven and allow the cookies to cool in the pans. Transfer to a wire rack to cool completely, then store leftovers in a sealed container.
Remove from the oven and let the cookies cool in the pans. Transfer to a wire rack to cool completely and store in an airtight container. Nutrition values are estimates—please check your ingredient labels for exact information.