Method:

In a medium saucepan, combine the sugar, cream of tartar, water, teabags, 1 cinnamon stick and ginger. Bring to a boil and dissolve the sugar, remove from the heat. Add the lemon juice and allow to infuse.
Make the dough, sift the flour, baking powder and salt. Break the butter into small pieces and rub into the flour until it resembles breadcrumbs.
Pour the milk and use a knife to mix the ingredients together to form a dough. Once the dough starts coming together, turn onto a clean, lightly floured surface and knead gently for a few minutes to form a smooth dough.
Return the dough to the bowl, cover with cling film and allow the dough to rest for at least 15 minutes.
Heat the oil for deep frying.
Divide the dough into 12 balls, cut each ball into three strips and braid, ensuring that your edges are well- sealed.
Fry the koeksisters in 3 batches until golden brown. Get the cold syrup out the fridge, once the koeksisters is golden, remove from the oil, allow to drain slightly and then plunge directly into the hot syrup. Allow to soak for 2 minutes.
Remove and drain on a cooling rack over a roasting tray to catch the excess syrup.
Serve when cooled.