HERTZOGGIES

HERTZOGGIES
30 ml margarine or butter
60 ml white sugar
3 large eggs
5 ml vanilla essence
500 g self raising flour
1 ml salt
a little water or milk
Filling:
250 ml white sugar
3 large. egg whites beaten
500 ml desiccated coconut
smooth apricot jam
Cream Margarine ir butter and sugar until light and creamy. stir in egg yolks and vanilla blending well. Sift flour and salt. over the miXture, blend well and stir in a little water or milk to make a fairly stiff dough. Roll out 5mm thick. line greased patty pans with rounds
To make the filling, gradually add sugar to egg whites beating well. Fold in cocanut. Drop a teaspoon of apricot jam in centre of each round and spoon cocanut on top. Bake 200ºC for approx 15 minutes or until pastry is lightly golden. Cool slightly in the pans then cool completely on a wire rack.
Store in airtight container.

Note:  forgot to mention this recipe makes approx 60 hertzoggies. I also use the same pastry to make Xmas pies. I mix 2 grated granny smith sapples with a bottle of  Xmas fruit mixture, put filling in pans and seal top with a pastry round. prick top and bake….. when cool sprinkle with castor sugar.

Recipe: Brenda Collopy Landsberg

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