This is not a cookie recipe but it's a South African treat that we have with our tea or coffee. And in my culture we have them on a Sundy morning. They are delicious oblong spiced doughnuts sticky with syrup. This is so South African it is not even funny. Enjoy!
This recipe is from
http://withablast.blogspot.com/2013/01/cape-malay-koeksisters.html
the spices scare you, keep the ginger and cinammon they are the core flavours of the koeksister doughnd in the syrup keep the cinammon stick. I also like to add some lemon juice to the syrup for a lighter flavour.
Oh yes, the dough freezes nicely so you can divide the dough and freeze. Typically I will leave some in the fridge. If I have guests over, or I just feel for some koeksisters, I will quicklly fry them (takes about 2-3 minutes) dunk it into some syrup that I have left in the fridge that I quickly warm up, and sprinkle some coconut over. Delicious. Doing it like this for a guest won't take more than ten minutes, while you make tea.
Cape Malay Koeksisters
Dough
3 1/2 cups Flour
1 cup Self-Raising Flour
1 1/2 cup Sugar
1 t Salt
2 t Ground Ginger
1 t Ground Cinnamon
2 t Ground Anise
1 t Cardemom, husks removed and grounded
2 t Tangerine Peel, finely grated
3/4 cup Sunflower Oil
1 Egg
1 1/2 cups Milk
1 1/2 cups Warm Water
1 TB Active Dry Yeast
1 t Sugar
Oil for deep-fry
Syrup
2 1/4 cups Sugar
1 1/2 cups Water
1 Cinnamon stick
2 Cardamom Pods, husks removed and grounded
2 cups Coconut
1.) Place the Flour, Self-Raising Flour, Sugar, Salt, Ginger, Cinnamon, Anise, Cardemom and the grated Tangerine Peel in a large bowl - mix to combine - add the Oil, rub into the dry ingredients until crumbly.
2.) Mix the Milk and Water - divide into two smaller bowls - add the Yeast and Sugar to the one bowl and stir until dissolved - add the Egg to the other bowl, with the remaining Milk/Water mixture - beat well.
3.) Add first, the Milk/Water/Yeast to the Flour mixture, stir - add the Milk/Water/Egg also to the Flour mixture - mix until you have a soft dough - cover and leave 2 hours to rise {double in size}.
4.) Roll out the dough {on a floured base} to an approximate 5 centimeters {2 inch} thickness - cut into small squares - 2 1/2 centimeters {1 inch} - cover and leave to rise another 30 minutes.
5.) Boil the Sugar, Water, Cinnamon stick and Cardemom together until the Sugar has dissolved - this syrup must be kept warm all the time {not boiling, low heat - only to keep warm}.
6.) Heat the Oil for deep-fry to a medium heat - place a few pieces of dough in the Oil and fry 3 - 4 minutes until golden and cooked through - drain on paper towel and then dunk into the hot syrup for 30 seconds, turning and making sure the whole koeksister is covered, and some of the syrup has been absorbed.
7.) Finally, roll into the Coconut and place on a cooling rack to cool completely.
