Home Recipes Amanda Corrigan & Jackie Wood's Toasty Cheesy Gems

Amanda Corrigan & Jackie Wood's Toasty Cheesy Gems

Amanda Corrigan & Jackie Wood's Toasty Cheesy Gems

Café Te Horo is particularly well-known for their airy and crisp Toasty Cheesy Gems. They are super easy to make and a great way to use up leftover crumbly cheese from the end of the packet.



  • 140g (1 cup) Edmonds standard flour
  • 140g (1 cup) Edmonds self-raising flour
  • 1 ½ tsp Edmonds baking powder
  • ½ tsp salt
  • Large pinch of cayenne pepper
  • 240g (2 cups) coarsely grated tasty cheese
  • 1 egg (lightly beaten)
  • 250ml to 315ml standard Meadow Fresh milk
  • Butter to serve


  1. Preheat oven to 160ºC.
  2. Lightly grease 8 mini loaf forms with baking spray or butter
  3. Sieve both flours, baking powder, salt and cayenne pepper together in a large bowl. Add cheese and mix
  4. Make a well in the centre of the mixture and add egg and 250ml (1 cup) of milk. Gently mix with a wooden spoon until just combined, add extra milk only if the mixture appears too dry. Beware of over mixing
  5. Divide mixture evenly into prepared loaf forms. Place into preheated oven and cook for 35-40 minutes or until golden brown and crisp on top
  6. Remove from oven and cool completely. Remove from loaf tins. Serve right away, or store covered in pantry for up to 36 hours
  7. To serve, cut in half lengthwise. Heat a stovetop flat plate or barbeque plate to medium high and toast each half on each side. Alternatively, place each half into a preheated toasted sandwich maker, or panini machine, and toast both sides until slightly crisp. Serve hot with butter.


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