South African Hertzoggies recipe

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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8 Comments on South African Hertzoggies recipe

  1. Beatriz
    April 6, 2021 at 3:39 am (5 months 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 (2 months ago)

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

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

    So yummy. I love this recipe.

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

    Hi there… Can I make the dough in advance?

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

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


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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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