60 g (2 oz) butter
1/2 cup caster sugar
2 eggs
1 1/2 cups self-raising flour
pinch salt
3/4 cup milk
1/2 cup caster sugar
2 eggs
1 1/2 cups self-raising flour
pinch salt
3/4 cup milk
method
Oven temperature: 200-230° C (400-450° F)
1. While the oven is preheating, place the ungreased gem irons in it to heat.
2. Cream the butter and sugar together, add beaten eggs gradually, beating well between each addition.
3. Sift flour and salt together and add alternately with the milk, folding gently until the batter is an even consistency.
4. Remove heated gem irons from oven, brush them with butter and half fill them with the batter.
5. Bake in a hot oven 200-230°C (400-450°F) for 10 to 15 minutes.
6. Turn onto a wire rack and when cold split and spread with butter.
1. While the oven is preheating, place the ungreased gem irons in it to heat.
2. Cream the butter and sugar together, add beaten eggs gradually, beating well between each addition.
3. Sift flour and salt together and add alternately with the milk, folding gently until the batter is an even consistency.
4. Remove heated gem irons from oven, brush them with butter and half fill them with the batter.
5. Bake in a hot oven 200-230°C (400-450°F) for 10 to 15 minutes.
6. Turn onto a wire rack and when cold split and spread with butter.
serving amount
yield: 24
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