Instructions: For syrup: In a large saucepan, dissolve the sugar in the water and bring to the boil. Mix cream of tartar and cold water together and add to the syrup. Add ginger, cinnamon, lemon rind and lemon juice. Boil for 10 minutes and leave to cool. Refrigerate until very cold - overnight, if possible. For dough: Sift dry ingredients together. Rub in margarine until the mixture resembles fine breadcrumbs. Add sugar. Beat eggs with 200ml water and add to dry ingredients, mixing to a soft dough. Add more water if necessary. Knead the dough lightly for a few minutes, until smooth.

Cover with plastic wrap and leave to rest for at least one hour. Roll out dough to a thickness of 5mm. Cut strips 1cm wide and 8cm long. Join ends of 3 strips and plait. Alternatively, take two strips 15cm long, join ends and roll. Deep-fry koeksisters in oil until brown on both sides. Dip immediately into ice cold syrup, making sure that the koeksister is soaked through. Remove with a slotted spoon and turn onto a wire rack. If syrup becomes warm, return to the refrigerator. Store koeksisters in the refrigerator before serving.

TIPS: Do not fry koeksisters too quickly or the outside will be cooked, and the inside still raw. Use two bowls of syrup. Keep one in the refrigerator while using the other. Keep koeksisters in the deep-freeze and remove 30 minutes before use.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.