South Africans love a good cup of tea, and there’s no better pairing than a delicious hertzoggie topped with raspberry jam! Our food stylist and Food&Home Awards judge, Jezza-Rae Larsen, wowed us with this delicious treat, made with this year’s Skinny Co Food&Home Awards entry.
Raspberry Hertzoggie tray bake
Ingredients
- 2 cups cake flour
- ⅓ cup cornflour
- 1 cups castor sugar
- Pinch salt
- 1 cup melted butter
- 1 tsp vanilla essence
- Raspberry jam
- 4 egg whites
- 2 ½ -3 cups desiccated coconut
Instructions
PREHEAT the oven to 180°C.
COMBINE the flours, ½ cup of castor sugar and salt together in a bowl and mix.
COMBINE the melted butter and vanilla essence together in a bowl and mix until combined.
POUR the melted butter mixture into the dry ingredients and mix until a soft dough forms.
PRESS the mixture into 36cm x 25cm rectangular baking tray and bake for 15 minutes.
SPREAD with jam while hot.
WHISK the egg whites and remaining sugar until combined and fold through coconut.
TOP the jam with coconut mixture and bake for a further 8-10 minutes or until slightly golden.
REMOVE and allow it to cool. Once cool, slice into squares.
ALSO: Salted caramel hertzoggies
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
