Heavenly bites of a traditional favourite.
Preparation time: 30 minutes
Cooking time: 25 minutes
Skill level: medium
Makes about 45
Syrup Ingredients:
5 x 250 ml (1 kg) sugar
500 ml water
2 ml cream of tartar
2 ml salt
1 small piece fresh root ginger, peeled
1 small piece lemon peel
45 ml fresh lemon juice
Dough Ingredients:
625 ml (350 g) Snowflake cake wheat flour
15 ml Snowflake baking powder
3 ml salt
60 g butter or margarine
1 extra-large egg
125 ml water
15 ml fresh lemon juice
cooking oil for deep-frying
Method:
Syrup:
Combine all ingredients in a heavy-based saucepan.
Heat and stir until sugar has dissolved.
Bring to the boil and simmer for 10 minutes.
Cool.
Refrigerate, preferably overnight.
Dough:
Sift flour, baking powder and salt together.
Rub in butter with fingertips until mixture resembles breadcrumbs.
Whisk egg, water and lemon juice together.
Add to flour mixture, cut in with a knife and knead lightly to a soft dough.
Knead dough on a lightly floured surface until smooth.
Cover with plastic wrap and refrigerate for at least 1 hour.
Roll dough into heaped teaspoon-size balls.
Heat oil in a small, heavy-based saucepan.
Deep-fry balls in hot oil, turning constantly, until golden brown.
Remove from oil with a slotted spoon and immediately drop into ice-cold syrup.
Place on wire racks.
Refrigerate for a few days before serving.
Variation – Cut the dough into 6 x 9 cm strips and plait to make traditional koeksisters.
Makes about 30.
