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.

Crust

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

Filling

50 – 75 ml Smooth Apricot Jam

250g Sugar

3 Egg Whites (whisk with the sugar to firm peaks)

160 g Desiccated Coconut (folded into the egg white mixture)

Method:

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.