Hertzog cookies are a delightful treat from South Africa that is unique and irresistible. The cookie was one of the go-to treats for a popular South African political Kingpin. Later the treat was named after the politician. Its light, sweet and rich flavor makes the pastry stand out, and today is one of the most celebrated treats in Africa and beyond.
Historically, the cookie has roots from South Africa, and no special event would be complete without one.
History of Hertzog Cookies
Hertzog cookies, a.k.a Hertzoghoekie, is an apricot jam-filled cookie with coconut filling. The treat is ideal for breakfast and tastes great when paired with English Tea. Hertzog cookie got its name in 20th century from a South African Prime Minister and Boer war J.B. Hertzog who loved the treat.
His supporters baked and served this amazing treat to show support after giving women the right to vote. Later the cookie became part of the traditional cuisine.
However, the recipe may vary slightly from one region to another, but all variations borrow a lot from the original Hertzog cookie.
And today, I will teach you the secret to preparing this amazing cookie. Let’s dive in.
2 cups cake flour
½ cup almond flour
1 tsp salt
50g castor sugar
½ cup honey
3 eggs yolks
¼ cup butter
1 tsp nutmeg
20 ml warm water
1 cup grated coconut
250g apricot jam
2 tbsp lemon juice
5 ml vanilla extract
3 egg whites
½ tsp salt
- Sift the flour three times and transfer it to a mixer. Add all the dry ingredients and combine at low speeds.
- Melt butter and pour into the mixer. Add honey and eggs and mix at high speed until the crumbs are thoroughly crushed and the ingredients are well mixed.
- Pour water, and mix to form dough with a tender and crumbly texture. Transfer the dough to a basin, wrap the top with a cling film, and place it in the refrigerator for about thirty minutes.
- Roll the dough to 1/8” thickness, and cut it with a cookie-cutter into circular shapes that perfectly fit patty pan trays. Place all the shaped dough on the tray.
- Add a teaspoon of apricot jam at the center of every round. Place in a fridge for about twenty minutes to firm up.
Preparing Your Filling
- In a bowl, add egg whites, lemon juice, salt, and vanilla extract and whisk them together until bubbly and glossy.
- Fold in the coconut and top the apricot jam with the filing. Preheat the oven up to 1750 C, and bake for 15 minutes or until golden brown.
- Place in a cooling rack before enjoying.