Cinnamon cream oysters

If you want to avoid cream, fill these with jam instead. The cinnamon ‘oyster’ is not very sweet.

2 eggs
1/4 sugar
2t golden syrup
6T plain flour
1t baking powder
1t baking soda
1t cinnamon
1/2t ground ginger
whipped cream to serve

Preheat oven to 200 degrees celsius.


  1. Grease 12 shallow patty tins.
  2. Beat eggs and sugar until thick.
  3. Add golden syrup and beat well.
  4. Sift together flour, baking powder, baking soda, cinnamon and ginger.
  5. Fold dry ingredients into egg mixture.
  6. Spoon small amounts of mixture evenly into prepared tins.
  7. Bake for 10 – 12 minutes or until the surface springs back when lightly touched.
  8. Transfer to wire racks to cool.
  9. Just before serving, cut oysters open horizontally (shuck them) with a sharp knife and fill with whipped cream.

Makes 12.

This recipe is adapted from Timeless Edmonds – Celebrating 125 years of baking, 2004, Hodder Mao Beckett Publishers Ltd.

One comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.