Koeksisters

A sweet and crispy South African treat.

INGREDIENTS - SYRUP

Sugar 400g
Water 300ml
Ground Cinnamon 5ml
Ground Ginger 5ml

METHOD - SYRUP

Dissolve the sugar, water, ground cinnamon and ground ginger in a pot and bring to the boil. Simmer for about 15 minutes and then set aside. Once cool pour the syrup into a bowl and place in the fridge overnight, or for at least a couple of hours, the colder the syrup the better.

INGREDIENTS - PASTRY

Cake Flour 300g
Baking Powder 10ml
Salt Pinch
Sugar 10ml
Butter 40g
Egg 1
Water 125ml
Sunflower Oil for deep frying

METHOD - PASTRY

Sift the dry ingredients together into a bowl then add the butter and rub together with your fingertips until the butter has been incorporated and the mixture resembles fine crumbs. Add the egg and water and mix well until a dough forms. Knead the dough on a lightly floured surface until smooth, then cover in cling film and allow to rest for at least half an hour.

On a lightly floured surface, roll out the dough to approximately 5mm thick. Cut rectangles, approximately 45mm x 80mm, then cut three even slits in the rectangles (15mm thick) leaving a 5mm gap at the top so they all stay connected. Plait the the strips and push down the bottoms together.

Deep fry the koeksisters in small batches at 180˚C for a couple of minutes until golden, then remove from the oil and immediately submerge in the cold syrup. Remove from the syrup and place on a cooling rack. Enjoy!