Sift the flour, baking powder and salt in a bowl. Add the cold butter into cubes and confused. Eggs are broken and there is added cream break and add flour mixture. Interfere with hands until homogeneous, adding more flour-to obtain a soft dough.The thus obtained dough ball is allowed to stand covered in a refrigerator for 2 hours. Roll out the dough to a thickness of 0.5 cm, cut into strips 8h2 cm, each folded in half and twist gently ends are secure. Heat the oil well with the butter in a deep pan and fry the cookies until golden brown, as during frying reduces temperature - slowly roasting. Remove and dry napkin. Syrup: Add sugar in a saucepan, cinnamon, vanilla (if using powdered add it at the end), water and ginger. Boil over medium heat for about 10 minutes (thin syrup). Shortly thereafter removed from the fire and is divided into two bowls. One was kept in a refrigerator, it is immersed hot cookies, which were then immersed in warm for a short time (a few seconds).