A childhood favourite, I remember these as being very special occasion goodies. Recently we were going through the house of a very elderly lady recently on a house hunting expedition, and there they were in the garage sale going on outside, cinnamon oyster tins. The lovely lady selling them game them to us because they were about all that was left of the treasures and I was thrilled and delighted. Now that I have whipped up a batch of these and realised how incredibly quick they are to make, and how much people love eating them they are going to be made regularly. Light, fluffy, a little air filled morsel with yummy cream filling. Ooooohhhhhh.
2 eggs, 1/4 cup of sugar, 6 tblsp golden syrup, 6 tablespoons of plain flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp cinnamon, 1/2 tsp ground ginger, whipped cream to fill them sweetened with a little vanilla and icing sugar.
Beat eggs and sugar until thick. Add golden syrup and beat well, Sift flour, baking powder, baking soda, cinnamon and ginger together. Fold dry ingredients into egg mixture. Spoon small amounts of mixture into greased sponge oyster or finger tins. Bake at 200 degrees C for 10 to 12 minutes or until the surface springs back when lightly touched. When they are cold cut the oysters open with a sharp knife and fill up with whipped cream, dust with sieved icing sugar.
This is basically the Edmonds Cookbook recipe with more cinnamon in it.