Hert­zog­gies

Christa Aren­dorff from Kraai­fontein in Cape Town says her grand­mother passed this recipe on to her mom who passed it on to her.

YOU Something Sweet - - CONTENTS -

24-28 cook­ies Prepa­ra­tion time: 30 min­utes Chill­ing time: 20 min­utes Bak­ing time: 25 min­utes

PAS­TRY SHELLS

375 ml (1 ½ c) cake flour 5 ml (1 t) bak­ing pow­der 100 ml cas­tor su­gar pinch of salt

125 ml (½ c) cold but­ter 2 egg yolks

5 ml (1 t) vanilla essence 60 ml (¼ c) milk

FILL­ING

2 egg whites

80 ml (¹⁄₃ c) cas­tor su­gar 250 ml (1 c) des­ic­cated

co­conut

1 can (225 g) smooth

apri­cot jam

Pre­heat the oven to 180 °C. Grease a patty pan bak­ing tin.

1 Pas­try shells Sift the dry in­gre­di­ents to­gether in a bowl. Grate the but­ter into the bowl and lightly rub into the flour mix­ture un­til it re­sem­bles bread­crumbs.

2 Whisk to­gether the re­main­ing in­gre­di­ents, pour into the flour mix­ture and cut in with a but­ter knife. Lightly knead to­gether, form into a dough ball, wrap in cling­film and chill for 20 min­utes.

3 On a lightly floured sur­face roll the dough out to a thick­ness of 3-4 mm. Use a round or flower-shaped cookie cut­ter to cut out rounds slightly big­ger than the patty pan hol­lows. Press into the pre­pared hol­lows and bake blind for 15 min­utes.

4 Fill­ing Us­ing an elec­tric beater, whisk the egg whites un­til peaks form. Slowly add the su­gar while whisk­ing un­til the egg whites are stiff and shiny. Fold in the co­conut.

5 Fill the pas­try shells with a tea­spoon of jam and cover with co­conut meringue. Bake for 8-10 min­utes.

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