HERTZOGGIES


 



500grams of butter ( room temperature)

1 cup of castor sugar

2 tablespoons Vanilla essence 

1 egg 

5 cups of cake flour

1 tsp baking powder 


Filling


2 cups of fine coconut

1 cup of sugar

1 cup of water 

2 sticks cinnamon 

2 cardamom pods

Vanilla essence

1 cup of apricot jam


Method 


First do your coconut filling , in a small pot or saucepan , add the coconut , sugar , water, cinnamon, cardomom and cook on medium heat for about 15 minutes or until all the sugar and water has dissolved. Add vanilla essence , stir , and set aside to allow mixture to cool . 


Dough


With electric mixer whisk the butter and sugar for about 3 minutes until it's light and creamy , add the egg and vanilla essence and whisk for a further 2 minutes . Now add all the dry ingredients and mix it in with your hand till a soft dough forms . Cover with cling wrap and chill in fridge for 30 minutes . On a floured surface roll out the dough , cut out with flower cookie cutter , make sure you dip the cookie cutter into some flour to prevent from sticking to dough , grease your pan , this should be a shell or patty pan. And place cut out dough in each shell. Press gently with your thumb the center part of dough to make extra room for your fillings 


Next place half a teaspoon of apricot jam in each one and a spoon of coconut filling on top or next to the jam. 

Or bake the biscuit with only the coconut filling and add the jam after the biscuits are baked. 


Bake in a preheated oven on 180°C for 12 minutes or until the edges are golden brown. 

Take out to cool .

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