INGREDIENTS

INSTRUCTIONS

PASTRY
SYRUP
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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