Hertzoggies Bouquet

Hertzog cookies with a Montagu and Mother’s Day twist, using dried cranberries instead of jam, and adding a sprinkling of mixed seeds on top of the coconut meringue. With the pastry shaped like flowers, placed onto paper straws and arranged into a bouquet.

INGREDIENTS

Shortcrust Pastry
Egg Whites 3 large
Sugar 170g
Vanilla Essence 1 teaspoon
Montagu Coconut Flakes 150g blitzed, plus extra for sprinkling
Montagu Mixed Seeds
Montagu Dried Cranberries
Paper Straws

METHOD

Beat the egg whites gradually adding sugar until thick and glossy. Mix in vanilla essence and coconut well. Cut the pastry with a scallop-edged cutter and make a small hole in the centre using one of the paper straws. Place a few cranberries in each pastry base and spoon the coconut meringue on top, sprinkle with the mixed seeds and extra coconut flakes.

Bake at 180˚C for 15 minutes.

Cut the paper straws into different lengths, leaving some straight and bending the others. Once the hertzoggies are cool push gently onto the paper straws and arrange in a vase.