INGREDIENTS (Makes 24)
2 tsp golden syrup
1 tsp cinnamon or mixed spice
1 tsp baking powder
150ml cream, whipped
Icing sugar, to dust
Preheat oven to 190˚C or 170˚C fan-forced.
Grease 2 patty tins. Patty tins are the shallow more rounded version of muffin tins. But you can use mini muffin tins.
Separate the egg white and yolks. Put aside the yolks.
Beat the egg whites to soft peaks. Add the sugar and continue to beat until stiff peaks form. Add the golden syrup and the egg yolks, mix well, and then fold in the sifted dry ingredients.
Fill patty tins with spoonfuls of the mixture and bake for 8-10 minutes, or until well-risen and light brown in colour. Leave in pan for 5 minutes and then turn out on a rack to cool completely.
Cut openings half way through the oysters, and fill each with whipped cream. Dust with icing sugar.
As a baker I love to try out new recipes and challenge myself. A few weeks ago I stumbled across Cinnamon Oysters and I had never heard of them before. Apparently they are classic old- school New Zealand and they originated from Dunedin in the 1950’s. Boy are they delicious. These need to be eaten on the day they are made, but as you will find out that will not be a problem. Would love to hear from anyone who knows more about these little morsels or who had a Grandma or Great grandma who made them.