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    Everyone’s favourite

    May 25, 2020 6 minutes
    By Johané Neilson
    Photographs
    Francois Oberholster

    Chocolate and raspberry Hertzog cookies

    These treats are worth all the effort!  

    Makes 12 cookies • Preparation time: 1 hour Baking time: 35 minutes • Oven temperature: 180°C

    • 375ml (210g) flour
    • 125ml (50g) cocoa powder
    • 45ml castor sugar
    • 10ml baking powder
    • pinch of salt
    • 150g butter, at room temperature
    • 1 egg
    • 1 egg yolk
    • about 30ml ice water

    FILLING AND TOPPING

    • 3 egg whites
    • 250ml (210g) castor sugar
    • 500ml (160g) coconut
    • 5ml baking powder
    • cold raspberry jam
    • extra flour

    1 Prepare the dough by sifting the flour, cocoa powder, sugar and baking powder together. Rub the butter into the mixture until it resembles coarse breadcrumbs (or use your food processor). Mix in the egg and egg yolk, plus enough of the ice water to make a manageable dough. Knead gently until smooth, shape into a flat disc and leave to rest in an airtight container in the fridge for 30 minutes.

    On a floured surface, roll out the dough to a thickness of about 3mm. Press out dough circles

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