Recipe: Bowties for Patti

I haven't made these myself yet as I never have the time but the recipe should be good. It's from Ina Paarman, a well-known South African cookery writer. This is a Chinese restaurant delicacy, not a Jewish one.
225 g cake flour
Pinch salt
50 g butter
Cold water to mix
Sift flour and salt. Cut in the butter until crumbly. Mix with cold water to form a smooth but firm dough. Rest the dough for 30 mins. or overnight. Roll out paper thin. Cut into rectangular shapes. Twist each rectangle in the centre to form a "bow". Fry in deep oil. Drain and keep in airtight container until required.
SYRUP
1 cup golden syrup (e.g. Lyle's, any corn syrup or maple syrup will be fine)
3 tablespoons water
3 tablespoons lemon juice
Melt the syrup, water and lemon juice. Dip each cooked bow tie in the hot syrup. Drain on a rack, cool and serve on the same day.