Syrup

• 1 kg white granulated sugar
• 500 ml (2 cups) water
• 3 cm long piece of fresh ginger, peeled and bruised OR 2–3 sticks of cinnamon (optional)
• 1 ml (pinch) cream of tartar
• 1 pinch of salt
• 2 ½ tsp lemon juice

Dough

• 240 g all-purpose flour
• 4 tsp (20 ml) baking powder
• 1 pinch of salt
• 2 tbsp (30 ml) butter
• 125 ml (½ cup) buttermilk OR soured milk OR water mixed with lemon juice

Syrup

1. Combine all ingredients in a saucepan. Bring to a boil, stirring until the sugar has dissolved.
2. Turn the heat down, and simmer for 5–8 minutes.
3. Cool the syrup to room temperature.
4. Divide it into 2 containers, and place in the refrigerator to chill overnight.

Dough

5. Sift together flour, baking powder, and salt.
6. Rub in butter.
7. Add buttermilk. Mix into a soft dough and knead thoroughly. It helps if you oil your hands lightly when starting to knead the dough.
8. Cover the dough with a damp cloth, and leave it to rest for 15 minutes.
9. Roll the dough out to a thickness of 5 mm and cut into 5 x 70 mm (½ cm x 7 cm) strips. Press the ends of two or three strips together and twist or plait, then press the ends together again. Keep the dough you are not working with covered with a damp cloth.
10. Deep fry in hot oil until golden brown on both sides.
11. Remove with a slotted spoon and dip the pieces immediately in the ice cold syrup.
12. Remove and place the koeksisters on a wire rack so that the excess syrup can drain.
13. Store the koeksisters in a sealed container in the refrigerator. They freeze well and can be served straight from the freezer.