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PdfFor the 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 200 ml 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 5 millimetres. Cut strips 1 centimetre wide and 8 centimetres long. Join ends of 3 strips and plait. Alternatively, take two strips 15 centimetres 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.