Hertzog Cookies

Hetzog cookies, an all time South African favourite


  • 500 g self raising flour 
  • 50 ml (4 tbs) sugar 
  • 25 ml (2 tbs) margarine 
  • 3 egg yolks milk or water 
  • 5 ml vanilla essence 
  • ¼ tsp salt 



  • 1. Cream the margarine and sugar in a bowl until light and creamy.
  • 2. Stir in the egg yolks and vanilla essence, blending well.
  • 3. Sift the flour and salt into the mixture, blending well, then stir in a little milk or water to form a fairly stiff dough.
  • 4. 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.
  • 5. Make the filling. Gradually add the sugar to the beaten egg whites, beating well to blend.
  • 6. Fold in the coconut and mix well.
  • 7. Place a little apricot jam in the centre of the rounds and spoon some of the coconut mixture over the jam.
  • 8. Bake in the oven at 200°C (400°F) until the pastry is lightly golden, about 15 minutes.
  • 9. Cool completely on a wire rack. 

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