SYRUP:
6 x 250ml sugar (1,2kg)
750ml water
3ml cream of tartar
5ml cold water
3ml ground ginger
1 cinnamon stick OR 1ml ground cinnamon
rind of one lemon
20ml lemon juice

DOUGH:
4 x 250ml cake flour (560g)
20ml baking powder
5ml salt
30ml margarine
15ml sugar
2 eggs
about 200ml water
cooking oil for frying

For syrup:
In a large saucepan, dissolve the sugar in the water and bring to the boil.
Mix cream of tartar and cold water together and add to the syrup.
Add ginger, cinnamon, lemon rind and lemon juice.
Boil for 10 minutes and leave to cool.
Refrigerate until very cold - overnight, if possible.

For Dough:
Sift dry ingredients together.
Rub in margarine until the mixture resembles fine breadcrumbs. Add sugar.
Beat eggs with 200ml water and add to dry ingredients, mixing to a soft dough.
Add more water if necessary.

Knead the dough lightly for a few minutes, until smooth.
Cover with plastic wrap and leave to rest for at least one hour. Roll out dough to a thickness of 5mm. Cut strips 1cm wide and 8cm long.
Join ends of 3 strips and plait.

Alternatively, take two strips 15cm long, join ends and roll.

Deep-fry koeksisters in oil until brown on both sides.
Dip immediately into ice cold syrup, making sure that the koeksister is soaked through.

Remove with a slotted spoon and turn onto a wire rack.
If syrup becomes warm, return to the refrigerator.
Store koeksisters in the refrigerator before serving.

TIPS:
Do not fry koeksisters too quickly
or the outside will be cooked, and the inside still raw.
Use two bowls of syrup.
Keep one in the refrigerator while using the other.
Keep koeksisters in the deep-freeze and remove 30 minutes before use.