100g butter plus extra 50-60g for the gem irons
3/4 cup Chelsea White Sugar
2 eggs
2 Tbsp Chelsea Golden Syrup
1 1/2 cups flour
1 tsp ground ginger
1/2 tsp mixed spice
1/4 tsp baking powder
1 tsp baking soda
1/2 cup milk
whipped cream for filling
Chelsea Icing Sugar for dusting

Preheat oven to 200°C and place gem irons in oven to preheat while mixing ingredients. Cream 100g of the butter and the Chelsea White Sugar together. Add beaten eggs and Chelsea Golden Syrup. Mix in dry ingredients and lastly the milk. Put approx 1/2 teaspoon of the remaining butter in each section for the gem irons to melt, then spoon in the mixture. Bake for 15-18 minutes at 200°C. Cool slightly in irons, then tip out on a wire rack. When completely cool, split and fill with whipped cream. Dust with Chelsea Icing Sugar.
Gem irons range in size from 12 to 24 moulds. If you have the 12 gem size, just repeat with the second portion of mixture. Because the irons rust, I find washing, then drying in a warm oven, followed by a light spray of cooking oil is the perfect way to store them.