South African Hertzoggies recipe

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South African Hertzoggies recipe

A virtual visit to South Africa calls for more South African snacks. Because we can’t possibly head on safari or visit all out favourite haunts without bringing our tastebuds along for the ride. And with a 2pm AEST start for today’s sofa safari, coinciding with afternoon tea, we thought it was time to whip up a big batch of  Hertzoggies, the kids’ new favourite sweet treat.

These old-school tartlets date back to the 1920’s when supporters of the then South African Prime Minister and Boer War General J. B. M. Hertzog, better known as Barry to his mates, invented the Hertzoggie cookie (Hertzogkoekie in Afrikaans), which is actually more of a tartlet, but that’s just semantics.

We had our first taste of South African Hertzoggies completely by accident in a café near the colourful Bo Kaap district in Cape Town, where we were picking up a few treats for a road trip and spotted the inviting delights. On first bite, the regret that we didn’t buy more was real.

Hertzoggies recipe

With their fluffy pastry bases, pop of apricot jam and the chewy crunch of coconutty meringue, the Hertzoggies recipe to follow is as much about texture as taste.

Usually devoured with a cup of tea or served up as a dessert during Eid in the Cape-Malay community, Hertzoggie cookies are still popular across South Africa today. Because they’re freaking amazing.

Want to try them? Here’s our South African Hertzoggies recipe! Easy to make. Even easier to eat!


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25 Comments on South African Hertzoggies recipe

  1. Beatriz
    April 6, 2021 at 3:39 am (3 years ago)

    I would like to know how many hertzhoggies this recipe yields.
    Thank you!
    Keep up the good work 🙂

    • Aleney de Winter
      August 2, 2021 at 8:56 am (3 years ago)

      We usually get 12-15, depending on the pan.

  2. Carol
    July 6, 2021 at 3:54 pm (3 years ago)

    So yummy. I love this recipe.

    • Charmaine
      March 19, 2022 at 7:33 am (2 years ago)

      Is 150gm sugar in the dough recipe correct? That is almost a cup of sugar to 2 cups of flour, it seems too much or is it right? I want to try this recipe but am too afraid that it will ve overly sweet. I looked at other similar recipes and most have 1 pound of flour to 25ml sugar?

      • Aleney de Winter
        March 19, 2022 at 10:57 am (2 years ago)

        Yes, it is correct. They are sweet (but delicious).

  3. MacKenzie
    August 2, 2021 at 4:52 am (3 years ago)

    Very tasty! I’ve been venturing through different cultures and loved making this recipe! I also made a raspberry compote that I filled a couple with, but the apricot and coconut combination are really good.

    • Aleney de Winter
      August 2, 2021 at 8:55 am (3 years ago)

      THey’re delish, right. We’ve tried with raspberry as well but the coconut/apricot combo is a winner.

  4. Sue-Ann Zerf
    August 27, 2021 at 6:15 pm (3 years ago)

    Hi there… Can I make the dough in advance?

    • Aleney de Winter
      September 6, 2021 at 2:25 pm (3 years ago)

      I suspect it would be ok, but I’ve always made mine on the day so not sure how it would go, sorry?

    • Mariana
      November 28, 2021 at 1:20 am (2 years ago)

      My kids love it with caramel too. I just use storebought Caramel Treat in SA.

      • Aleney de Winter
        March 19, 2022 at 10:57 am (2 years ago)

        YUm. I might try that.

    • Rix Sugarman
      December 7, 2021 at 4:01 am (2 years ago)

      I always make my dough the previous day.

    • Cornél Botha
      January 3, 2022 at 3:17 am (2 years ago)

      Hi Sue-Ann, my grandmother always used to make the dough and let it overnight in the fridge. Nothing will happen to it. That was with the recipe she used, but I think it could be a standard recipe. I grew up with these, and am only going to try baking them myself for the first time at the age of 36. So ashamed 😉

      • Aleney de Winter
        March 19, 2022 at 10:58 am (2 years ago)

        Thanks for letting us know.

  5. MJ
    July 28, 2022 at 11:20 pm (2 years ago)

    Wonderful recipe! Thank you! I am baking this for my daughters wedding and am wondering how to store it as I will have to bake two days ahead of the day?

    • Aleney de Winter
      July 31, 2022 at 11:17 am (2 years ago)

      I think they will be OK if stored in airtight containers. Ours never last that long because the kids eat them all

  6. Ronnie Hewitt
    October 24, 2022 at 7:27 pm (2 years ago)

    Please advise why a pinch of nhutmeg into pastry – just wondering. Also could I use the shallower patty pans for these delicious mini tarts. thank you for your response.

    • Aleney de Winter
      October 24, 2022 at 8:10 pm (2 years ago)

      I pop it in purely for the flavour. You could definitely use a shallower base, though a deeper one offers more space for jam. You may need to adjust the timing a little so they don’t overcoook.

      • Charles Truter
        December 18, 2023 at 6:51 am (4 months ago)

        Die wonders van nutmeg!
        Verhit melk tot louwarm en gooi ‘n knippie nutmeg in as jy nie aan die slaap kan raak nie.
        Voeg nutmeg by jou witsous vir kool, blomkool of broccoli- yum!
        Voeg ‘n knippie nutmeg by jou melktert vulsel!

  7. Rina
    November 13, 2022 at 10:46 pm (1 year ago)

    Old traditional family favourite! I got 24 out of my dough mixture my family agreed on the sweetness so because they rather sweet it lasts longer

  8. Charles Truter
    December 18, 2023 at 6:47 am (4 months ago)

    The wonders of nutmeg!
    Heat up some milk to lukewarm and add a pinch of nutmeg if you can not fall asleep.
    Add nutmeg to you “witsous” for cabbage, cauliflower, broccoli – yum!
    Add a pinch of nutmeg to your milktart filling!

  9. Sophia May
    February 28, 2024 at 9:46 pm (2 months ago)

    So happy I found the recipe on this platform yesterday.
    I grew up with traditional Hertzoggies in Woodstock CT South Africa.
    Today I am baking for a Birthday Party and this recipe is amongst my baking order.
    My first time to try it and very impressed with my work

    I bake to supplement my small pension income.
    Thank You for sharing

  10. Louisa
    April 21, 2024 at 3:41 am (1 week ago)

    It is only the second time I made them, and the nutmeg really adds to the flavour of the tartlet! Saved the recipe for the future.


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Hey, I’m Aleney! A mum, award-winning travel writer, magazine editor and gallivanting glutton. He’s Raff, the “boy” in boyeatsworld, and a fearless foodie, adventurer and eco-warrior. Along with his all-singing, all-dancing, all-adventurous sister, Sugarpuff, we’re exploring the world’s colour, culture and cuisine on a food safari for the junior set.

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