Charné and Tshepiso’s Hertzoggies, Lamingtons and Koeksisters

Recipe by: Charné and Tshepiso
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Charné and Tshepiso's Hertzoggies, Lamingtons and Koeksisters



Mix the following together to form a soft dough
300g flour
10g baking powder
50g salt
125g butter
3 eggs


5 egg whites
160g sugar
160g coconut
Beat the egg whites with a Whisk and once it starts foaming add the sugar spoon by spoon, beat till stiff peak, fold in coconut

Dried Apricot Jam

250g dried apricots
200g sugar
50g water
1 vanilla pod
Boil together to make the jam

  1. Press out the dough in a greased cupcake pan, then add the jam then the coconut meringue,
  2. Bake for 25min at 180°c


10 eggs
500g sugar
50g baking powder
315g oil
315g boiling water
10 vanilla

  1. Beat sugar and eggs and vanilla
  2. Add the flour and oil, mix till smooth
  3. Add the boiling water
  4. Bake in a greased baking tray at 170 for about 30min


40g cocoa
188g water
300g sugar
10g butter
Boil together for 2 min till everything is dissolved

  1. Once the sponge is cooled down cut into squares, dip in the Syrup and then in desiccated coconut


1cup corn flour
1,5cups flour
2,5 tsp baking powder
3/4 tsp salt
1/2cup milk
1 egg
25g melted butter

  1. Mix all the ingredients to make a soft dough


2 cups sugar
1 1/4tsp cream of tartar
1tbsp chopped fresh ginger
Juice of 2 lemons
1 cup water
Boil all together for 10min
Cool down preferably overnight in a freezer

  1. Fold the dough, fry in oil and directly dip into the cold syrup

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