Please don’t get me wrong, I love Australia. But when I’m walking down the street and I hear a South African accent, I realise just how much I miss home. I’m not sure if I miss the lifestyle I had there; but I miss my friends and family, and that feeling of “familiar”. We moved around a bit as a kid, so in total I have grown up in three towns and lived in three countries, and yesterday I had a minor crisis that I might end up forgetting my roots.
But really, the South African in me is as strong as ever! I speak Afrikaans to Frank quite often (and he has the grace to nod and give me what he thinks is the correct answer, even though he doesn’t speak the language. Although I think he nods and gives what he thinks is the answer whether I’m speaking Afrikaans or English…) and I regularly lapse into South African expressions, which tends to cause a bit of confusion. For example:
– Loll to Frank: “wow, he’s not the brightest khoki in the box, is he?”
– Frank to Loll: “yep, he definitely isn’t the brightest cookie in the box.”
At which point I was on the floor laughing at the fact that Frank thought I was just saying “cookie” in an Afrikaans accent! (For those who aren’t South African, a khoki is a felt-tipped pen.)
So, to celebrate our rich South African culture (and to make Frank a little chubby), I decided to make something I haven’t eaten in years: Hertzog cookies. These jam and coconut tartlets are known as Hertzog koekies in South Africa, and are part of every South African housewife’s traditional recipe collection. They were named after General J.B.M. Hertzog, prime minister of the South African Union in 1924.
These cookies are fairly easy to make, and taste amazing. I’m going to make another batch as soon as I can!
Hertzog cookies – recipe from Margaret Ramsbottom’s “Cooking is fun”
2 cups all-purpose flour
2 tsp baking powder
1/4 cup castor sugar
125g margarine/butter, softened
3 large eggs, separated
4 tbsp water
½ cup apricot jam
1 1/4 cup white sugar
2 cups desiccated coconut
Preheat oven to 180C/160C fan-forced
Sift Flour, baking powder and salt together. Add castor sugar and rub in butter.
Beat egg yolks and water together and add to dry ingredients, mixing to a soft dough.
Roll dough out thinly and press out circles. Line a greased muffin tin with circles. (I used a mini-muffin tin, but it’s best to use a mince-pie/patty pan tin)
Spoon a teaspoonful of apricot jam into middle of each circle.
Beat egg whites until soft peak stage. Add the white sugar slowly, while still beating. Fold in coconut and spoon the egg mixture onto the preserves.
Bake for 20 – 25 minutes
Turn carefully onto a wire rack to cool.