Cinnamon Cream Oysters Or Fingers Recipe NZ

Ingredients

2 eggs
¼ cup Chelsea caster sugar
2 tsp Chelsea golden syrup
60g Edmonds Standard Grade Flour
1 tsp Edmonds Baking Powder
½ tsp Edmonds Baking Soda
1 tsp cinnamon
½ tsp ground ginger

FILLING:

Whipped cream

Method

Preheat the oven to 200˚C. Lightly butter twelve small shallow patty tins and dust them with flour.
Warm a mixing bowl by running hot water inside it and then dry it thoroughly. Beat the eggs and sugar until pale and thick. This will take about 3 minutes with an electric beater.
Add the golden syrup and keep beating for another 5 minutes.
Sift together the dry ingredients fold them gently into the egg mixture.
Spoon the mixture into the prepared tins and bake for 8-10 minutes. The surface should spring back when you touch it lightly with your finger.
Leave for a couple of minutes until the mixture shrinks away from the tins a little. Turn out carefully loosening them with a round-bladed knife if necessary.
When cold cut a slit into the side of each cake with a small serrated knife and spoon or pipe in some whipped cream. Dust with icing sugar.

Add your review

Sherrie

Delicious, my mum used to make these when I was a child. Such good memories and so yummy.

Judith

Well since I had an old Edmonds book with the same recipe in it, used the book and what a disaster (it's going in the bin despite its age). I checked the book against this online recipe and what was missing in the book was 1tsp baking powder. No wonder they didn't rise and took about 4 mins to cook, quickly going brown. I am an experienced and good baker but an absolute waste of ingredients, time and not to mention heating the oven.

Barry

Great

Barry

Awesome

Glynis Corson

Subbed with 60g Edmonds Gluten Free Flour- Perfect!

Pat Taka

I love them

Cinnamon Cream Oysters Or Fingers

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