• Portions: 10 - 12
  • Temperature: 180
  • Cooking Time: 15 - 20

Herzogkoekies

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Ingredients

Pastry Ingredients

425ml cake flour
10ml baking powder
1 pinch of salt
125g Stork Baking Margarine
3 egg yolks

Filling Ingredients

180ml sugar
500ml desiccated coconut
3 egg whites, stiffly beaten
100ml smooth apricot jam

Step by step method

  1. Sift together the dry ingredients for the pastry.
  2. Rub in the Stork Bake until the mixture resembles breadcrumbs.
  3. Beat egg yolks and add to mixture to form a dough. Add a little water if the mixture is too dry. Leave in fridge for 15 minutes then roll out to 5mm thickness on a floured surface. Press out rounds to fit in patty pans then line patty pans.
  4. To make the filling, fold sugar and coconut into stiffly beaten egg whites.
  5. Place half a teaspoon of jam in the bottom of each lined patty pan and cover generously with coconut mixture.
  6. Bake for 15 - 20 minutes at 180°C.