HERTZOG COOKIES

Ingredients

 

500g self raising flour
50ml sugar
25ml baking margarine
3egg yolks

milk or water
5ml vanilla essence
1ml salt

Filling:
Apricot jam
3 egg whites, stiffly beaten
250ml sugar
500ml desiccated coconut


Method

•  Cream the margarine and sugar in a bowl.
• Stir in the egg yolks and vanilla essence.
• Sift flour and salt into the mixture, blend well, stir in a little milk or water to form a fairly stiff dough.
• Roll the dough out to 5 mm thick on a floured surface and cut into rounds with a pastry cutter.
• Line greased patty tins with the rounds of pastry.

Filling:

• Gradually add the sugar to the beaten egg whites, beating well to blend.
• Fold in the coconut and mix well.
• Place a little apricot jam in the centre of the rounds in the patties and spoon some of the coconut mixture over the jam.
• Bake in the oven at 200°C until the pastry is lightly golden (about 15 minutes).
• Cook slightly in the patty tin, then cool completely on a wire rack.

Makes about 60 cookies