Hertzoggie Thumbprint Cookies

Jam drops with a South African twist. Apricot jam thumbprint cookies with a coconut meringue piped on top.

INGREDIENTS

Butter 80g
Golden Light Brown Sugar 250g
Vanilla Essence 1 teaspoon
Eggs 2 large
Cake Flour 350g
Baking Powder 2 teaspoons

Egg Whites 3 large
Vanilla Essence 1 teaspoon
Golden Light Brown Sugar 170g
Desiccated Coconut 150g

Smooth Apricot Jam 1 small can

METHOD

Cream the butter, sugar and vanilla essence in a bowl. Add the eggs one at a time, beating until light. Sift in the flour and baking powder and mix together until a dough forms.

Working with lightly floured hands roll teaspoons, approximately 20g, of the dough into balls and place, well-spaced, on a baking tray lined with baking paper. Press down in the centre of each ball with your finger to make a small well in which you place a small portion of smooth apricot jam.

To make the coconut meringue topping, beat the egg whites and vanilla essence adding sugar gradually until thick and glossy. Fold in the desiccated coconut well. Pipe the coconut meringue on the jam filled biscuit.

Bake at 180˚C for 15-20 minutes, keeping an eye on them so they don’t burn.