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1. Sieve the flour, baking powder and salt together and rub in the butter well.
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2. Add the well-beaten eggs, then add the milk and form into dough.
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3. Roll out ¾ inch thick and cut into 2-inch squares.
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4. Drop 3-4 'Koesisters' at a time into the hot deep fat when they are cooked they pop up to the surface.
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5. Turn them over and cook for a minute longer, lift out quickly and immediately dip them into a bowl of very cold syrup.
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6. Lift out and allow the excess syrup to drain off on a wire cake rack (with grease-proof paper underneath to catch the syrup).
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7. Provided the syrup was kept very cold and the 'Koesisters' were dunked when very hot, they should glisten with the frying fat and be impregnated with syrup so that they have a golden glazed appearance.
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8. Eat them cold as biscuits with coffee.
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SYRUP:
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1. Put sugar and ground ginger in a saucepan, add ½ pint water and stir until the sugar is dissolved.
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2. Boil until quite thick-about 8 minutes; do not stir during this time.
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3. Leave to get cold, and then put some of the syrup in two or three different bowls as it warms up very quickly from the hot 'Koesisters', and to give a good glaze it should be kept as cool as possible.
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