Koeksisters

• 2 koppies meelblom
• 1 desertlepel bakpoeier (12,5 ml)
• 1 desertlepel suiker (12,5 ml)
• 1 desertlepel botter (12,5 ml)
• 1 eier
• Knippie sout
• ¾ koppie melk
• Olie vir gaarmaak

1. Vryf die botter met die vingerpunte in die meel in, gooi dan die bakpoeier en suiker by.
2. Maak aan met melk waarin die eier geklits is.
3. Meng goed en laat rus die deeg.(uur of langer as jy tyd het)
4. Rol die deeg uit, sny en vleg.
5. Moenie deeg teveel hanteer en rek nie….
6. Bak in warm olie tot ligbruin.

Stroop

• 4 koppies suiker
• 2 koppies water
• 1 eetl goue stroop
• Knippie wynsteensuur

1. Kook die bestanddele saam vir 5 min en dompel die warm koeksisters in die warm stroop.
2. Haal uit en laat koud word voor bediening.
3. Bere in die vrieskas en bedien yskoud

Nota:

Kan ook bietjie suurlemoensap by die stroop sit nadat dit klaar gekook het, om die soet bietjie te breek, begin maar by so 30 ml en proe, moenie teveel insit nie.

Translation

Koeksisters

• 2 cups flour
• 1 dessert spoon of baking powder (12.5 ml)
• 1 dessert spoon of sugar (12.5 ml)
• 1 dessert spoon of butter (12.5 ml)
• 1 egg
• Pinch of salt
• ¾ cup milk
• Oil for cooking

1. Rub the butter into the flour with your fingertips, then add the baking powder and sugar.
2. Add milk in which the egg has been beaten.
3. Mix well and let the dough rest (an hour or longer if you have time)
4. Roll out the dough, cut and braid.
5. Do not handle and stretch dough too much.
6. Fry in hot oil until light brown.

Syrup

• 4 cups of sugar
• 2 cups of water
• 1 tbsp golden syrup
• Pinch of tartaric acid

1. Boil the ingredients together for 5 min and dip the hot biscuits into the hot syrup.
2. Remove and let cool before serving.
3. Store in the freezer and serve ice cold

Note:

Can also add some lemon juice to the syrup after it has finished cooking, to break the sweetness a bit, just start with about 30 ml and taste, don’t add too much.