Having people over for tea, and don’t want to serve just regular biscuits? Then why not make these delicious hertzoggies filled with coconut and smooth jam?

SERVES 12 // COOK TIME 45 min // HANDS-OFF 60 mins

INGREDIENTS
For the shortbread crust
125g butter, softened
60g caster sugar
125g flour, sifted
For the filling
180 ml smooth apricot jam
2 egg whites
Pinch of salt
100g sugar
1 tsp vanilla essence
250 ml desiccated coconut, toasted

METHOD
For the shortbread crust
1. Cream butter and sugar until fluffy. Rub in the flour until the mixture resembles breadcrumbs.
2. Knead until dough just comes together. Wrap in cling film and refrigerate for 30 minutes.
3. Preheat oven to 180°C and grease a mini tartlet pan.
4. On a floured surface, roll out the dough to 2 mm thick and cut into 12 rounds. Line the pan with the discs. Place in the fridge for 15 minutes.
5. Bake for 12–15 minutes, until golden brown.
For the filling
1. Fill each shell with 1 tbsp jam, then set aside.
2. Whisk egg whites and salt until frothy. Gradually add the sugar, whisking until the mixture becomes stiff and glossy. Fold in vanilla and coconut. Spoon into a piping bag and pipe on to each tartlet.
3. Bake for 5–8 minutes, until light golden.

To make these delicious lamingtons, you don’t need an oven or fancy ingredients. In fact, you may already have most of these staples in your pantry.

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