There’s something extra special about recipes that come with a story, and these to-die-for cinnamon oysters are no exception. Shared by my dear friend Jules – who is every bit as sweet and lovely as these little sponge treats – this recipe brings a touch of New Zealand charm straight to our table. Soft, fragrant, and gently spiced, they’ve become an absolute favourite at our ladies’ get-togethers, where they disappear almost as quickly as they’re served. It’s the kind of recipe that feels like a hug: simple, nostalgic, and always in demand.
Ingredients
2 eggs
75g caster sugar
1 dessert spoon of golden Syrup
50g Plain Flour
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp bicarb Soda
Method
1. Preheat oven to 180C fan forced or 190C-200C if using normal oven.
2. In a medium bowl, beat eggs and sugar until thick and smooth. I like to use my stand mixer for this.
3. Add golden syrup and beat well.
4. Sift flour, bicarb soda and spices, then gently fold into wet mixture.
5. Spoon small blobs of sponge mixture into greased sponge oyster or sponge finger tins.
6. Bake for 8 minutes. They are ready when you lightly press a finger into the sponge and it bounces back. If it leaves an indent bake for another minutes or two.
7. When oysters are cold slice horizontally, not all the way through, and fill with fresh whipped cream.
TIP: you can buy cinnamon oyster tin trays online from New Zealand or you can substitute a mini muffin tray, madeleine or shallow cupcake tray. Or simply go freestyle – use a flat baking tray, and shape to whatever takes your fancy – just make sure you leave 3cm between each oyster.