Recipe from Edmonds cookbook, husband’s birthday treat. Cinnamon Oysters with cream and dusted with icing sugar.

Cinnamon Oysters

• 2 eggs
• 1/4 c sugar (80 g)
• 2 tsp golden syrup
• 6 TB flour ( 60g)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ground ginger

1. Preheat oven 190 c. Add sugar, blend 3 sec, speed 9 to refine. Add butterfly whisk and add eggs.  Beat eggs and sugar, speed 3.5 until thick. ( look through the top while beating , mine took about 2-3 mins)
2. Add golden syrup through the hole in lid and beat speed 3.5 for another minute.
3. Sift remaining dry ingredients and fold into the the egg mixture.
4. Spoon into greased oyster tins ( I used muffin tray) Bake 8-10 mins 190c.
5. When cold, cut oysters and fill with whipped cream.

notes- reverse the cinnamon / ginger quantities to get a more gingery tasting sponge