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1
To make the syrup, mix a liter of sugar, 5 ml cream of tartar, 2.5 ml tartaric acid and 5 ml vanilla essence or grated orange rind or cinnamon, or 1.5 ml ginger with 500 ml of water.
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2
Bring mixture to the boil and allow it to simmer for about 10 minutes or until syrupy.
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3
Set syrup aside to cool.
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4
It is advisable to make the syrup first and leave it overnight in the fridge.
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5
To make the batter, sift 500 ml flour, 10 ml baking powder and 5 ml salt into a mixing bowl.
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6
Cut or rub 70 ml of margarine or butter into the dry ingredients.
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7
Beat an egg thoroughly and add it to 80 ml of milk.
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8
Add the egg and milk to the flour mixture, handling as little as possible.
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9
Put the dough in the fridge for at least one hour.
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10
Roll out the dough to a thickness of 4 mm.
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11
Cut into strips about 8 cm long and 2.5 cm wide.
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12
Cut each strip into three lengthwise, leaving one side uncut.
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13
Now plait the three pieces and press ends together firmly.
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14
Pre-heat a deep pan and remove syrup from the fridge.
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15
The hot fried koeksisters must be dropped into the cold syrup.
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16
The syrup will warm up about halfway through, so divide the syrup into two bowls.
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17
Deep-fry koeksisters until golden brown, drain for a few seconds on absorbent paper and dip into cold syrup.
