Hertzoggie Cookies are one of the most popular cookies in South-Africa. They are jam/jelly filled cookies with a light coconut, meringue topping.

With a large plateful of Hertzoggies, your guests are sure to have more than one !

This is another South-African cookie favorite! A True African cookies recipe.

Crust, jam filling and a coconut topping make these Hertzoggie Cookies a very popular and widely baked sweet treat all over the country.

I have to admit – I hate baking cookies ! Muffins are fine, cupcakes again, no, I am no good with icing !

The decorating part, whatever method/recipe I try, it always looks off. At least the cupcakes with the icing tastes just fine.

But I love a good Hertzoggie and the ones at the supermarkets are really becoming a joke. The other day I found three, out of a packet of twelve, with no filling.

The only other place to get them is at a good Home Industry store – but that can be expensive.

I have baked some before, made a complete mess as I used too much jam in the filling. Not once but three times.

Some of the recipes read that the egg-white must be beaten stiff, almost like making meringue, this also did not work out.

Today, I looked through my Springbok Kitchen cookbook again and found this recipe for Hertzoggie Cookies, which is GREAT!

I made the Hertzoggies exactly as per the recipe and I am happy with the results. Next time I might just add a tiny bit more of the egg-white mixture on top to give a bit more of a rise as well as extra coconutty delight.

NB: However tempting it might be – DO NOT overdo it with the jam! One teaspoon is more than enough.

More South-African Delicacies :

• Koeksisters
• Tipsy Tart
• Amarula Chocolate Caramel Cake
• Malva Pudding

Hertzoggie Cookies

Hertzoggie Cookies

Linda Nortje

Hertzoggie Cookies are one of the most popular cookies in South-Africa. They are jam/jelly filled cookies with a light coconut, meringue topping.

4.86 from 7 votes

Print Recipe Pin Recipe

Course Sweet Treats

Cuisine South-African

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chill Time 30 minutes mins

Total Time 1 hour hr

Cook ModePrevent your screen from going dark

Servings 48 Cookies

Calories 78 kcal

Ingredients

  

1x2x3x

• 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 Jelly - not lumpy jam
• ¾ cup Desiccated Coconut
• ¾ cup Caster Sugar ( super fine sugar )

Instructions

 

• Sift the Flour, Baking Powder, Salt and Sugar together into a medium mixing bowl – Add the Butter and rub it into the Flour with you fingertips
• 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
• Meanwhile, pre-heat the oven to 180 deg C (350 deg F) – spray 4 x 12 hole patty pans with cooking oil
• 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
• Beat the Egg whites until just foamy – do not over beat – add the Coconut and the Caster Sugar – mix well by hand
• 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 in a sealed container

Nutrition Facts

Hertzoggie Cookies

Serving Size

 

1 Cookie

Amount per Serving

Calories

78

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

1

g

Cholesterol

 

20

mg

7

%

Sodium

 

70

mg

3

%

Carbohydrates

 

13

g

4

%

Sugar

 

7

g

8

%

Protein

 

1

g

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Remove from the oven and let the cookies cool in the pans – transfer to a wire rack to cool completely. Keep leftovers in a sealed container.