Coffee and Ginger Gems

Arriving home from Waiheke Island an unremarkable brown cardboard box sat at the front door.   Inside, a preview tub of The Collective NZ's latest limited edition yoghurt with my name on it!

A tub of yoghurt with my name on it

A tub of yoghurt with my name on it

Perfect with cereal and fruit at breakfast, the coffee yoghurt was a hit.  But sometimes a little baking experimentation is called for.  Ginger gems are quick to throw together when unexpected people turn up.   

Here's a variation on a basic gem recipe - coffee and ginger gems:

  • 60 g unsalted butter (at room temperature)
  • 1/4 c caster sugar
  • 1 egg
  • 2 Tbsp golden syrup
  • 1 c flour
  • 3 tsp ground ginger
  • Pinch of salt
  • 1/4 c coffee yoghurt
  • 1/2 c strong coffee (double strength plunger coffee)
  • 1 tsp baking soda
  • 20 g extra unsalted butter
  1. Heat gem iron in oven at 200 deg C.
  2. Cream butter and sugar until pale and fluffy. 
  3. Add egg and beat until combined, then fold in golden syrup.
  4. Sift flour, ginger and salt into mixture, then fold together using a large metal spoon (mixture might be quite thick at this point).
  5. Add yoghurt to the warm (not hot) coffee and mix together, then add baking soda and quickly whisk.  
  6. Fold into wet mixture until just combined - do not over mix (mixture will now be a batter).
  7. Remove gem iron from oven.  Divide extra butter between gem iron hollows then spoon batter into the sizzling butter. Fill to top with one large spoonful but don't overfill.  
  8. Bake for 12-15 minutes, until golden brown.
  9. Serve warm with an extra dollop of yoghurt.
Coffee and ginger gems - hot out of the oven

Coffee and ginger gems - hot out of the oven

 The Collective NZ's  limited edition coffee yoghurt launches week commencing 27 July in stockists nationwide – if you love coffee, you'll love the taste.

Happy baking.