Hertzoggies / Coconut jam tartlets
Ingredients
120g butter
8 Tablespoons of sugar
2 eggs
1 tsp vanilla essence
2 cups of self-raising flour
2 cups of desiccated coconut
1 cup of jam (I use apricot, but it’s up to you)
8 Tablespoons of sugar
2 eggs
1 tsp vanilla essence
2 cups of self-raising flour
2 cups of desiccated coconut
1 cup of jam (I use apricot, but it’s up to you)
Method
Cream butter and sugar until light and fluffy.
Add egg yolks and vanilla essence and cream some more.
Add sifted self-raising flour and make a soft dough.
Leave dough aside
Add egg yolks and vanilla essence and cream some more.
Add sifted self-raising flour and make a soft dough.
Leave dough aside
Next beat 4 Tablespoons of sugar with the egg whites, thereafter mix in the desiccated coconut. Leave this mixture one side.
Take soft dough and roll out. Use a doughnut cutter and cut rounds. Place each round into a greased muffin tin.
Spread a teaspoon of jam. Now top with a tablespoon of the egg white mixture.
Spread a teaspoon of jam. Now top with a tablespoon of the egg white mixture.
Bake at 160 degrees for 20 minutes.
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