These biscuits taste like the traditional Hertzog biscuits with a layer of strawberry jam
About 36 squares
PASTRY
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
MERINGUE TOPPING
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.
