Hertzoggies Cookies Recipes

HERTZOGGIE COOKIES

Steps:

• Sift the Flour, Baking Powder, Salt and Sugar together into a medium mixing bowl - Add the Butter and rub it into the Flour with you fingertips
• Mix the Egg Yellow and Water and add to the Flour mixture - mix until a dough has formed - place in the refrigerator for 30 minutes
• Meanwhile, pre-heat the oven to 180 deg C (350 deg F) - spray 2 x 12 hole patty pans with cooking oil
• Roll out the dough and cut into circles, slightly larger than the patty pan holes, fit the rounds into each hole - place a teaspoon full of the Apricot Jam in the center of the cut-out dough
• Beat the Egg whites until just foamy - do not over beat - add the Coconut and the Caster Sugar - mix well by hand
• Use approximately 1 tablespoon full of the Egg/Coconut mixture and spoon over the Apricot Jam - bake for 12 - 15 minutes

HEDGEHOG COOKIES

Steps:

• Mix flour, baking powder, baking soda, and salt in a bowl. Whisk sugar, shortening, corn syrup, eggs, and vanilla extract in a separate bowl. Stir sugar mixture into flour mixture until just combined. Refrigerate dough until chilled, 30 minutes to 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Scoop cookie dough using a cookie scoop or 1 tablespoon so all the cookies are uniform; shape dough into teardrop-shaped cookies. Flatten the pointed side of each cookie to form the 'face'. Arrange cookies on baking sheets.
• Bake in the preheated oven until golden, 10 to 12 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.
• Pulse pecans in a food processor until finely chopped; transfer to a bowl.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip the top of each cookie in the melted chocolate, spreading to fully coat the 'body' of each hedgehog. Press cookies, chocolate-side down, into the ground pecans forming the 'fur'. Arrange cookies on a sheet of waxed paper to set, about 30 minutes.
• Transfer the remaining melted chocolate to a piping bag or plastic bag with a corner snipped. Pipe chocolate onto the pointed end of each cookie for eyes and a nose.

PERFECT THUMBPRINT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined.
• Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers.
• To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle.
• Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing.
• Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving.
• For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter.
• Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

HERTZOGGIES RECIPE

Steps:

• Place the flour and sugar into a food processor and pulse until mixed.
• Add the butter cubes and pulse a few times to cut the butter into the flour mixture.
• Beat the egg yolks and add them to the flour mixture. Pulse a few more times until the dough starts to form a ball. Add a little ice water if too stiff.
• Remove from the processor and place on a floured surface.
• Bring together with your hands and cover it with cling film. Refrigerate for at least an hour.
• When ready to make the hertzoggies, preheat the oven to 180°C.
• Prepare a muffin or patty pan tray with non-stick cooking spray.
• On a floured surface, roll out the dough and cut circles with a cookie cutter to fit into the pan cavities.Press the dough into prepared pans.
• Put 1 teaspoon of smooth apricot jam in the flour and coat the "ball" of jam (this prevents the jam from boiling out the tarts). Now place the jam on the dough in the pans.
• Beat the egg whites until stiff. Add the castor sugar while beating.
• Fold in the coconut.
• Place a spoonful of the meringue mixture on top of the dough and apricot jam.
• Bake for 10 minutes, or until golden brown.
• Cool and store in an airtight container.

HERTZOGGIES RECIPE

Steps:

• Preheat the oven to 180 degrees Celsius and grease a patty pan tray.
• In a mixing bowl sift the flour, salt and baking powder together and rub in the butter with your fingers.
• Add the sugar, egg yolks and water and knead to form a soft dough.
• Roll the dough out to half a cm thickness and cut with a 7 cm small cookie cutter.
• Press the dough into the tray and fill with jam.
• Whisk the egg whites to stiff peak stage and add the coconut and sugar.
• Add a tablespoon of the coconut meringue to cover the jam.
• Bake in the preheated oven for 20-25 minutes until the hertzoggies are golden.