For 12 – 18 cinnamon oysters.
2 eggs ,
pinch salt ,
1/2 cup minus 2tbsp castor sugar,
1 tbsp golden syrup (slightly rounded on a hot spoon)
1/2 cup flour (55g)
1 tsp cinnamon
1/4 ground ginger
1/2 tsp baking powder.
Sift the last four ingredients.
Separate the eggs yolks & whites, put the yolks aside.
Beat the whites with a pinch of salt until foamy.
Add the sugar and continue beating until the whites are stiff and the mixture forms peaks with tips that fold over when the beater is lifted from them.
Add the golden syrup to the egg whites and beat until combined, add yolks .
Fold the dry ingredients into the egg mixture with a knife or rubber scrapper, taking care not to beat and loose air from light mixture.
Spoon a rounded tablespoon of mixture into a buttered or greased shallow muffin tin.
Bake in a moderate oven (180c) for 8 -10 minutes, or until the centre springs back when pressed lightly.
Cinnamon Oysters dry out , toughen and shrink when overcooked.
Leave to cool slightly in the tins before removing gently. Cool on a wire rack.
Cut through leaving a hinge. The top becomes the bottom, fill with whipped cream and leave about an hour until soft.
You can freeze them at this stage. (they take 20 minutes to thaw)
Dust with icing sugar before serving.