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 4 cups slef-rasing flour (480g)
 5 ml salt
 15 ml sugar
 25 ml margaine (25g)
 2 eggs
 250 ml water (1 cup)
 6 cups sugar (1200g)
 750 ml water (3 cups)
 3 ml cream of tartar
 5 ml cold water
 2 sticks cinnamon
 juice and rind of 1 lemon

Sift flour and salt together. Rub in margarine, add sugar.


Beat eggs lightly with some of the water and add to flour to make a soft dough. Add the full amount of water if necessary.


Turn out and knead very well (10min) incorporating any dry flour that wasn't mixed into the dough in the bowl. Leave to rest preferably over night. cover with a damp cloth or in an oiled polythene bag.


Roll out very thinly. Cut into strips 2.5cm wide and 5cm long and cut these strips into3 almost to the top. Plait loosely and drop into deep hot oil. Keep turning. When light brown drop immediately into ice-cold syrup. Drain over a tray to catch the droplets.

Syrup - Method

Dissolve the sugar in water and allow to boil.


Mix the cream of tartar and the cold water together and add to syrup. Add cinnamon and lemon. Boil for 10 minutes cool and chill.