Hertzoggie Bars
Ingredients
360g cake flour
2 tsp baking powder
40g granulated sugar
200g Kerrygold butter, cubed and cold
2 large eggs
80ml milk
500g apricot jam
4 large egg whites
200g desiccated coconut
170g caster sugar
Method
Prepare a 38 x 24cm baking dish with baking paper and set aside. To a large mixing bowl add the cake flour, baking powder, and sugar. Add in the cold, cubed butter and rub into the flour mixture until it resembles breadcrumbs. Whisk together the eggs and milk, and mix into the flour mixture to make a soft dough, you might have to use your hands for this part. Add the dough to the baking dish press down evenly with the back of a spoon and refrigerate for 30 minutes.
While the dough chills, prepare the meringue. Beat the egg whites until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 20 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff. Gently fold in the coconut.
Preheat the oven to 170° C. Remove the dough from the refrigerator and spread with the apricot jam. Gently spread the coconut meringue on top of the apricot jam layer. Bake for about 30-35 minutes until the coconut meringue is golden. Allow to cool in the tray for 30 minutes. Slice into bars and enjoy!
The Tocka Blog 