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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16 Comments on South African Hertzoggies recipe

  1. Beatriz
    April 6, 2021 at 3:39 am (1 year 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 (10 months ago)

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

  2. Carol
    July 6, 2021 at 3:54 pm (11 months ago)

    So yummy. I love this recipe.

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

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

  3. MacKenzie
    August 2, 2021 at 4:52 am (10 months 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 (10 months 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 (9 months ago)

    Hi there… Can I make the dough in advance?

    • Aleney de Winter
      September 6, 2021 at 2:25 pm (9 months 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 (6 months 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 months ago)

        YUm. I might try that.

    • Rix Sugarman
      December 7, 2021 at 4:01 am (6 months ago)

      I always make my dough the previous day.

    • Cornél Botha
      January 3, 2022 at 3:17 am (5 months 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 months ago)

        Thanks for letting us know.

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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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