South African Hertzog Koekies

Hertzog Koekies (South African Jam & Coconut Biscuits)

These classic South African biscuits have a buttery shortbread base, apricot jam center, and a sweet coconut meringue topping. They’re named after former prime minister J. B. M. Hertzog and are popular with tea.

Ingredients

For the biscuit base

• 125 g butter (softened)
• ½ cup (100 g) sugar
• 1 egg yolk
• 1½ cups (190 g) all-purpose flour
• 1 tsp baking powder
• Pinch of salt

Filling

• ½ cup Apricot jam

Coconut topping

• 2 egg whites
• ¾ cup (150 g) sugar
• 1 cup (80–90 g) desiccated coconut
• ½ tsp vanilla extract (optional)

Instructions

1. Make the biscuit dough

1. Preheat oven to 180 °C (350 °F).
2. Cream butter and sugar until light and fluffy.
3. Beat in the egg yolk.
4. Sift together flour, baking powder, and salt, then mix into the butter mixture to form a soft dough.

2. Shape the cookies

1. Roll dough into walnut-sized balls.
2. Place on a lined baking tray and flatten slightly.
3. Make a small indentation in the center of each.

3. Add the jam

• Spoon about ½ teaspoon apricot jam into each indentation.

4. Make the coconut topping

1. Beat egg whites until soft peaks form.
2. Gradually beat in sugar until glossy and thick.
3. Fold in desiccated coconut and vanilla.

5. Finish and bake

1. Spoon a little coconut mixture on top of each jam-filled biscuit.
2. Bake for 12–15 minutes until lightly golden.

Tips

• Let them cool on the tray for a few minutes before moving—they firm up as they cool.
• For the most authentic flavor, use good-quality apricot jam.
• The cookies should be crumbly at the base and chewy on top.