Chewy Hertzoggie cookies

Old-fashioned thumbprint cookies get a glow-up, with added cream cheese for a richer texture.

Chewy Hertzoggie cookies

Makes ±25

Ingredients

⅔ tub (153g) cream cheese, at room temperature
½ cup (125g) salted butter, at room temperature
1 large egg
1 cup (200g) light brown sugar
1 tsp (5ml) vanilla essence
2 cups (300g) cake flour
1 tsp (5ml) bicarbonate of soda
½ tsp (2.5ml) fine salt
½ cup (85g) desiccated coconut
1½ cups (115g) coconut flakes, chopped
1/3 cup (100g) smooth apricot jam, whisked to loosen

Method

Whisk cream cheese with an electrical whisk until softened and smooth.
Add butter and egg then whisk until creamed together and pale yellow in colour, about 5-8 minutes.
Add sugar and vanilla then whisk just until combined.
Sift together flour, bicarb and salt over the creamed mixture. Mix to combine, forming a dough.
Roll 30g pieces (slightly smaller than a golf ball) into balls using your palms.
Combine desiccated and chopped coconut flakes. Roll balls in coconut and place on a lined baking tray.
Using your thumb or the back end of a wooden spoon, make an indent in each ball. Spoon or pipe a blob of jam into the cavity. Chill until firm.
Preheat oven to 180°C.
Bake cookies until light brown, about 11-13 minutes.
Cool on the tray until firm. Transfer to a cooling rack to cool completely. Store in an airtight container in a cool, dark place for 1-2 weeks.