Teiglach with Karyn Moskow

We're so honoured that Karyn Moskow - the queen of teiglach in Sydney - shared her amazing recipe with us for our third book. Teiglach are unique golden syrup biscuits made by the South African community for Jewish New Year. And now we have the video to go with the recipe! You can find the recipe on p. 296 of It's Always About the Food. The ingredients are as follows: Teiglach 6 eggs, less 1 white 2 tablespoons sunflower oil 2 tablespoons brandy 1 teaspoon caster (superfine) sugar 1 teaspoon ground ginger 1⁄2 teaspoon baking powder finely grated zest of 1 large orange 3 cups (450 g/1 lb) plain (all-purpose) flour, plus extra Syrup 2 kg (4 1⁄2 lb) golden syrup (light treacle) 440 g (2 cups) sugar 500 ml (2 cups) water 2 tablespoons ground ginger 500 ml (2 cups) boiling water