Sunday, May 9, 2010


These are my all time favourite childhood treats and about the first confectionery I learnt to make at the age of 11years. They originated in South Africa and are pronounced cook sisters. They easy to make like child's play and once mastered you cant go wrong with them. They great for guests coming over to tea or an anytime sweet.

You will need the following to make 24+

For the dough
4 tbls margarine / butter
1 egg
2 cups plain flour
2 ts baking powder
1 heaped tbl spoon mixed spice
1 level tbl spoon cinnamon
1 level tbl spoon ginger
6 tbl spoons milk

3 cups sugar
1 1/2 cups water
1 teaspoon vanilla
1/2 teaspoon lemon juice
1 cinnamon stick


Prepare the syrup a day before. Add all ingredients and slowly bring to boil. Once it
starts boiling remove immediately form heat and leave to cool. Place in a sealable lunch box in the fridge till the next day when ready to use.

In a mixing bowl place all dry ingredients. Add butter or margarine and rub into flour till breadcrumb consistency.
In a jug beat egg and milk together till mixed well. Make a well in the centre of your flour mixture.
Using your four fingers begining to mix the egg mixture with the flour mixture slowly.
Do not pour all the milk and egg mixture in one go into the flour mixture.
The aim is not to overhandle the mixture and make it too sticky. Once it form a nice ball, cover and set aside for 1 hour.

Heat a pan with enough oil to deep fat fry (a deep fat fryer will do as well).
Take walnut size pieces of the dough, roll well into sausage shape and press with your 2 fingers down - not too flat.
Fry in medium hot oil until golden brown, drain off oil well, dip them directly into the cold syrup, turning them once in the syrup and placing them into the colander to drain excess syrup (do not oversoak them in syrup).

Sprinkle with coconut and serve once cooled down with a hot cup of tea.

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