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

YIELD: approximately 7 dozen koesisters. These are to die for!

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