These are a New Zealand classic and were once essential on a well-stocked afternoon tea table. Crusty and tender they are served split and buttered. You will need a tray of cast iron gem irons to make them properly.
50g butter; 1/4 cup sugar; 11/2 tsp ground ginger; 1 egg; 2 Tbsp golden syrup; 1 cup Edmonds standard flour; 1 tsp Edmonds baking soda; 1/2 cup milk; extra butter
1. Preheat gem irons in the oven set at 200ºC.
2. Sift the flour and ground ginger into a bowl and stir in the sugar. Melt together the butter and golden syrup. Dissolve the soda in milk.
3. Add the beaten egg and melted butter mixture to the dry ingredients and mix quickly, then pour in the combined milk and soda then mix again.
4. Take the heated gem irons from the oven and drop a little butter into each hole. The butter should sizzle gently. You don’t need to spread the butter around it will move up the sides of the gem iron when the mixture goes in.
5. Spoon in the gem mixture using a large tablespoon and dropping the mixture from the side of the spoon. Bake for 10 minutes or until well risen and golden brown.
6. After a minute, turn the gems out onto a rack to cool. Serve with butter.