These biscuits taste like the traditional Hertzog biscuits with a layer of strawberry jam
About 36 squares
125 g (¼ brick) butter
125 ml (½ c) sugar
1 extra large egg
60 ml (4 T) full cream milk
500 ml (2 c) cake flour
10 ml (2 t) baking powder
pinch of salt
250 ml strawberry jam
3 extra large egg whites
312 ml (1¼ c) castor sugar
500 ml (2 c) desiccated coconut
5 ml (1 t) vanilla essence
Preheat oven to 180 °C.
1 Pastry Cream butter and sugar till yellow, about three minutes. Add egg and milk and stir till well mixed.
2 Sift cake flour, baking powder and salt together. Mix into butter mixture to form dough.
3 Press dough on 24 cm x 34 cm baking sheet lined with greased baking paper. Place in fridge for 20 minutes.
4 Meringue topping Whisk egg whites with electrical whisk to stiff points. Add castor sugar bit by bit and whisk till it’s thick and shiny.
5 Mix coconut and vanilla essence into egg whites.
6 Coat dough with strawberry jam.
7 Top strawberry layer with meringue.
8 Bake for 27 to 30 minutes or till meringue turns light brown.
9 Let it cool off on baking tray. Cut in squares.
10 Allow squares to cool off completely and place in airtight container.