Hertzog Koekies Recipe

Recipe Niël Stemmet Ingredients: For the dough:
  • 450g self-raising flour
  • Pinch of salt
  • 150g sifted icing sugar
  • 80g ground almonds
  • 320g cold butter, cut in pieces
  • 3 extra-large eggs, separated
  • 2½ml vanilla essence
For the toppings:
  • 190ml icing sugar
  • 500ml coconut – not the fine one, the coarser one
  • Apricot jam
Directions: Preheat the oven to 200°C. Sift the flour, salt and sugar together. Stir in the almonds. Rub in the butter with your fingertips until the mixture looks like cornmeal. Stir in the egg yolks and vanilla, and mix to form a dough – you can add cold water as needed. Roll up the dough, cover with plastic and put in the fridge for 30 minutes. While the dough cools, whisk the egg whites until stiff, fold in the sugar bit by bit until the egg whites form shiny points, and then stir in the coconut shreds. Roll out the dough and press out nice, round shapes with a cutter. Place the dough circles in shallow, buttered muffin pan. Top with a teaspoon of apricot jam and finish with a dollop of coconut egg white. Bake until golden brown – on the middle shelf, otherwise they will burn. Cool and serve to VIP guests, or be indulgent and eat them all on your own. For more delicious South African recipes, get yourself a copy of Niël Stemmet’s new cookbook, ‘Salt + Pepper: Heritage Food Journey’ (R350).