We asked Dolla Bruce, owner of The Stoep at High Tide restaurant, to share one of her favourite recipes with us. She fondly remembers her childhood home always having a cookie tin full of Hertzoggies in the pantry. This South African teatime staple was named after General J.B.M. Hertzog, Prime Minister of the Union of South Africa in the mid-twentieth century.
250g Cake Flour
25g Castor Sugar
10 ml Baking Powder
Pinch of salt
125g Butter (room temperature)
3 Egg Yolks (XL eggs)
15 ml cold water
50 – 75 ml Smooth Apricot Jam
3 Egg Whites (whisk with the sugar to firm peaks)
160 g Desiccated Coconut (folded into the egg white mixture)
Sift dry ingredients together. Lightly rub in the butter until the mixture resembles bread crumbs. Add whisked yolks and enough water to form a soft dough. Cover and rest the dough.
Preheat the oven to 180°C and grease muffin pans with cooking spray. Roll out dough thinly and press out circles large enough to cover the muffin pans. Press circles lightly into the pans.
Scoop a dollop of jam into each hollow, top with the filling and bake 20 – 25 minutes.