INGREDIENTS

INSTRUCTIONS

SYRUP: Dissolve the sugar in the water. Add the ginger and cinnamon
and let the syrup just reach the boiling point. Let it cool while you
are making the pastry then place it in basin or sink filled with ice
or snow so it stays well chilled while you are dipping the  koesisters.
PASTRY: Sift the dry ingredients together. Cut in the  butter or
margarine and the lard. Beat the eggs, add the milk or  water and mix
lightly until it forms a soft dough. Roll out the dough  to a thickness
of 1/4 to 1/2 inch. Cut into strips about 1 1/2 inch  wide and 6 inches
long. (You can vary these measurements.) Cut these  strips lengthwise
into three equal narrower strips leaving them  joined at one end. Braid
the 3 strips together and pinch the bottom  end to seal the join. Deep
fry in hot oil for 1 to 2 minutes or until  light golden brown in
color. Only fry a few at a time. Remove them  from the oil with a
slotted spoon, drain them briefly on paper towel  then put them into
the cold syrup for a few seconds. Lift them out  with a slotted spoon,
drain them a moment and then place on a plate  to dry. NOTES: If you
would like a drier texture you can leave out  the lard. These become
soaked with the syrup and are almost  transparent. I have translated
this recipe from an Afrikaanse  cookbook "Kook en Geniet" by S. J. A.
de Villiers, 1964 edition.  YIELD: approximately 7 dozen koesisters.
These are to die for!  Contributed by allium #kitmailbox IRC Chat; 17
August 1996 South  African Recipes hosted by allium Posted on MC list
by  bobbi744@sojourn.com Recipe By     : Hallie (Alluim)  Posted to
MC-Recipe Digest V1 #304  Date: Fri, 15 Nov 1996 16:32:23 -0500  From:
Roberta Banghart <bobbi744@sojourn.com>

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