Tannie's Koeksisters
Makes approximately 35 koeksisters
Ingredients...
500 ml (2 cups) Cake Flour
20 ml (4 t) Baking Powder
3 ml ( ½ t) Salt
25 ml (5 t) Butter
125 ml ( ½ cup) Sour Milk OR Buttermilk OR Water and Lemon Juice
Oil, for frying
Syrup
1 kg Huletts White Sugar
500 ml (2 cups) Water
2 pieces of Ginger, bruised
2 ml Cream of Tartar
Pinch of Salt
Grated rind and juice of ½ a Lemon
Method
Sift together the dry ingredients and rub in the butter using your fingertips, or cut it in with a pastry blender.
Mix with the liquid to a soft dough, which can easily be kneaded. Use more liquid if necessary.
Knead thoroughly until small bubbles form under the surface of the dough, cover with a damp cloth and allow to stand for 15 minutes.
Roll to a thickness of 5 mm and cut into 5 mm strips 7 cm long. Place the ends of three strips on top of the other, press together and plait. When plaited, press the ends together again.
Fry in hot, deep fat (170°C) until golden brown. Drain on absorbent paper for a moment and then immerse in ice cold syrup.
Remove, allow excess syrup to drip off, and leave to dry on a wire rack.
Syrup
Put all the ingredients into a saucepan. Heat, while stirring, until the sugar has completely dissolved. Cover and boil for one minute.
Remove the lid and boil for a further 5 minutes. Do not stir.
Remove from the heat and allow to cool thoroughly in a refrigerator if possible.
Huletts
Makes approximately 35 koeksisters
Ingredients...
500 ml (2 cups) Cake Flour
20 ml (4 t) Baking Powder
3 ml ( ½ t) Salt
25 ml (5 t) Butter
125 ml ( ½ cup) Sour Milk OR Buttermilk OR Water and Lemon Juice
Oil, for frying
Syrup
1 kg Huletts White Sugar
500 ml (2 cups) Water
2 pieces of Ginger, bruised
2 ml Cream of Tartar
Pinch of Salt
Grated rind and juice of ½ a Lemon
Method
Sift together the dry ingredients and rub in the butter using your fingertips, or cut it in with a pastry blender.
Mix with the liquid to a soft dough, which can easily be kneaded. Use more liquid if necessary.
Knead thoroughly until small bubbles form under the surface of the dough, cover with a damp cloth and allow to stand for 15 minutes.
Roll to a thickness of 5 mm and cut into 5 mm strips 7 cm long. Place the ends of three strips on top of the other, press together and plait. When plaited, press the ends together again.
Fry in hot, deep fat (170°C) until golden brown. Drain on absorbent paper for a moment and then immerse in ice cold syrup.
Remove, allow excess syrup to drip off, and leave to dry on a wire rack.
Syrup
Put all the ingredients into a saucepan. Heat, while stirring, until the sugar has completely dissolved. Cover and boil for one minute.
Remove the lid and boil for a further 5 minutes. Do not stir.
Remove from the heat and allow to cool thoroughly in a refrigerator if possible.
Huletts
