A South African teatime favourite gets an easy-bake makeover with this raspberry Hertzoggie tray bake. Think buttery, golden shortbread layered with sweet raspberry jam and topped with a light, coconutty meringue that bakes until beautifully golden. Cut into squares and serve with a freshly brewed cup of tea for a nostalgic homemade treat that’s made for sharing.
Raspberry Hertzoggie tray bake
Ingredients
- 2 cups cake flour
- ⅓ cup cornflour
- 1 cups castor sugar
- Pinch salt
- 1 cup melted butter
- 1 tsp vanilla essence
- Raspberry jam
- 4 egg whites
- 2 ½ -3 cups desiccated coconut
Instructions
PREHEAT the oven to 180°C.
COMBINE the flours, ½ cup of castor sugar and salt together in a bowl and mix.
COMBINE the melted butter and vanilla essence together in a bowl and mix until combined.
POUR the melted butter mixture into the dry ingredients and mix until a soft dough forms.
PRESS the mixture into 36cm x 25cm rectangular baking tray and bake for 15 minutes.
SPREAD with jam while hot.
WHISK the egg whites and remaining sugar until combined and fold through coconut.
TOP the jam with coconut mixture and bake for a further 8-10 minutes or until slightly golden.
REMOVE and allow it to cool. Once cool, slice into squares.
Also See: Salted caramel hertzoggies
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.