from Leeds, United Kingdom
South African dessert
4 cups sugar
1 cup water
1 tsp cream of tartar
½ tsp tartaric acid
1 tsp vanilla essence or 1 tsp grated orange rind or 1 tsp ground cinnamon or 1/3 tsp ground ginger
Add the dry ingredients to the water and bring the mixture to the boil. Allow it to simmer for 10 minutes or until syrupy. Set the syrup aside to cool.
It is advisable to make the syrup first and to leave it in the fridge overnight.
2 cups flour
6 tbsp milk
6 tbsp margarine or butter
2 tsp baking powder
1 tsp salt
Sift the flour, baking powder and salt into a mixing bowl. Cut or rub the margarine or butter into the dry ingredients. Beat an egg thoroughly and add it to the milk. Add this to the flour mixture, taking care to handle as little as possible.
Refrigerate the dough for at least one hour. Roll out the dough to a thickness of ¼ inch. Cut into strips that are approximately 3-1/2 inches long and 1 inch wide. Cut each strip into three lengthwise, leaving one side uncut, and plait the pieces, pressing the cut ends together firmly.
Preheat vegetable oil in a deep pan and remove half of the syrup from the fridge.
Deep-fry the koeksisters in the oil until golden brown. Drain them for a few seconds on absorbent paper.
Dip the koeksisters into the cold syrup, for a few seconds, whilst they are still hot. This will seal the syrup outside and leave the inside of the koeksister dry in contrast.
The syrup will gradually become hot, so when you have done about half of the koeksisters take the remaining syrup from the fridge and use this for the balance of the koeksisters.
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