Give this Hertzoggie-traybake a try
We’ve updated that little tart, the Hertzoggie, and turned it into a sweet traybake-style treat (perfect for summer parties). What’s more, it’s gluten free?!
Preheat the oven to 180°C and grease a 34 x 24 cm baking tray very well. To make the base, place 240 g coconut flour, 100 g sugar and 125 g butter into a bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Add one extra large free range egg and 1 teaspoon vanilla paste, mix to form a dough. Press the dough into the baking tray and lightly prick using a fork. Bake for 10 minutes. Remove from the oven and spread 1 cup raspberry jam over the warm base. To make the topping, whisk 2 free range egg whites and 100 g caster sugar until light and fluffy. Fold in 160 g desiccated coconut. Spread the topping over the jam, return to the oven and bake for 25 minutes, or until golden. Cool and slice into pieces before serving, traybake-style.
No time for baking?