Clover Mama Bake Hertzoggies
(09 Sep 2019)


Clover Mama Bake Hertzoggies

Recipe by Melandie Esterhuizen

100g Castor sugar
200g Clover Mama bake margarine
350g Self raising flour
50g Desiccated coconut
½ tsp Fine salt
1 Large egg

750g Apricot jam
300g Castor sugar
80g Clover Mama bake margarine
1 tsp Vanilla essence
200g Desiccated coconut
3 Eggs, separated

In a large mixing bowl combine the castor sugar, Clover Mama bake margarine, self-rising flour and coconut. Rub the butter into flour until it resembles the textures of breadcrumbs. Add the egg and combine until a dough starts to form. Cover and rest in the fridge for 30 minutes. Roll out to about 5 mm and cut out into circles. Place in a greased cupcake mould and bake for 8-10 minutes. Cool before placing a spoon of apricot jam in each mould.

In a bowl whisk the castor sugar and Clover Mama bake until light and fluffy. Whisk the yolks in one at time. Add the coconut and fold in lightly. In a separate bowl whisk the egg whites until they are stiff. Fold into the coconut mixture and spoon over the Apricot. Bake for 10-12 minutes or until the tops start to go golden.
Allow to cool and serve.


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