TARYN’S KOEKSISTERS

TARYN’S KOEKSISTERS
SYRUP:
1.2 kg sugar
750 ml water
3 ml cream of tartar
5 ml cold water
3 ml ground ginger
1 cinnamon stick or (1ml ground)
Rind of 1 lemon
20 ml lemon juice

DOUGH:
560 g cake/plain flour
20 ml baking powder
5 ml salt
36 g butter or margarine
15 ml sugar
2 eggs
About 200 ml water
Oil for deep frying

For syrup: dissolve sugar in water in a large saucepan. Wait until its dissolved (stir it cold) and then bring to the boil. Mix cream of tartar with the 5 ml water and then add to the boiling syrup with the ginger, cinnamon and lemon.
Boil for 10 mins then switch off and leave to cool. Refrigerate till VERY cold (overnight). I usually separate into 2 or 3 tuns so that I can keep 1 out and the rest stays cold.

For the dough: sift dry ingredients then rub in the cubed butter until it resembles fine breadcrumbs (I use a food processor! It’s so quick) add the sugar. Beat the eggs with the water then add to the dry ingredients. Mix to form a soft dough. You may need to add a bit more water but not too much. Knead for a few mins until smooth. Cover with plastic wrap and rest for at least 1 hr.

When you’re ready to cook, roll out the dough to 5mm thick. Cut strips 1cm wide and 15cm long. Fold each strip at the centre and twist to the end. Join the end by pressing. ( you can also plait them if you cut the. 1cm × 8cm and plait 3 together). Deep fry until brown on each side. Make sure the oil is not too hot…or it won’t cook inside. Once slightly browned, take out and put immediately into cold syrup. Push them down to coat and keep them in to absorb while you fry the next batch. Keep in fridge or freeze. Enjoy!
Recipe and picture: Taryn Kearey