There’s nothing quite like the smell of freshly baked cookies wafting through the house, especially when they come from Ouma’s kitchen. One of South Africa’s most beloved traditional treats, Ouma se Hertzog koekies (or Hertzoggies) are soft, jammy, coconut-topped tartlets that have stood the test of time—tender little bites of history, filled with love and layered with meaning.
In this recipe, we celebrate the tradition passed down through generations with a little help from Ouma herself, who shows us how to make the perfect batch of these iconic South African cookies.
A Taste of South African History
Hertzog koekies became popular in the 1920s, named after General J.B.M. Hertzog, South Africa’s Prime Minister elected in 1924. Legend has it that these were his favorite treat—and his supporters baked and sold them to show loyalty during political campaigns. Over the decades, they’ve become a cherished staple in Afrikaans households and beyond, often making appearances at church bazaars, tea tables, and Sunday family gatherings.
🥥 The Magic of a Hertzoggie
What makes a Hertzog koekie so special?
- A soft, buttery pastry base
- A generous dollop of smooth apricot jam
- A golden coconut meringue topping
It’s the contrast between textures—crumbly, sweet, chewy, and slightly crisp—that keeps you reaching for just one more. And when made with love (and the guidance of a grandmother), they taste even better.
🧁 Ingredients – Ouma se Hertzog Koekies
Here’s what you’ll need to bake around 2 dozen Hertzog koekies:
For the Pastry:
- 2 cups cake wheat flour
- 30 ml caster sugar
- 125 ml butter or margarine
- 10 ml baking powder
- 2 ml salt
- 1 egg, separated (yolk for pastry, white for topping)
- 45 ml cold water
For the Filling & Topping:
- 200 ml smooth apricot jam
- 2 cups desiccated coconut
- 200 ml white sugar
- 2 egg whites
👩🍳 Method: How Ouma Makes It
1. Make the Pastry
In a large mixing bowl, combine the flour, caster sugar, baking powder, and salt. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.
In a separate bowl, beat 1 egg yolk with 45 ml cold water, then add it to the dry mixture and mix until a soft dough forms. Don’t overwork it—just enough to bring it together. Wrap the dough and chill for 30 minutes.
2. Roll, Cut, and Fill
Preheat your oven to 180°C (356°F). Roll the chilled dough on a floured surface to about 5mm thickness. Cut circles to fit a greased muffin tin or tartlet pan.
Spoon a small dollop of smooth apricot jam into the center of each pastry cup. Don’t overfill—you want that jammy burst, not an overflow.
3. Make the Coconut Topping
In a clean bowl, beat the 2 egg whites until soft peaks form. Gently fold in the sugar and desiccated coconut to create a sticky meringue-like topping.
Spoon a generous teaspoon of the coconut mixture on top of the jam layer in each tartlet.
4. Bake Until Golden
Bake for 20–25 minutes, or until the edges are lightly golden and the coconut tops are just toasted. Let them cool in the tray for a few minutes before transferring to a wire rack.
💡 Tips from Ouma:
- Use good quality apricot jam—the slight tartness balances the sweetness beautifully.
- Don’t overbake the coconut topping—it should stay chewy in the center with a crisp top.
- These cookies freeze well, so make a double batch and store some for later.
❤️ A Cookie Full of Love and Legacy
Hertzog koekies are more than just a tea-time treat—they’re a connection to our grandmothers, our heritage, and the stories passed down around a kitchen table. Whether you’re making them for a special occasion, a bake sale, or simply to treat your family, this traditional recipe brings back warm memories with every bite.
As Nadine says in the video:
“I want to thank my grandma for showing us how to make this traditional South African treat.”
And now you can pass it on too.
Lekker bak, en moenie vergeet om te deel nie! 🥰
(Happy baking—and don’t forget to share!)