Shell eggs


Cinnamon Oysters

Time: 20 minutes

Serves: 12

2 eggs, separated
1/3 cup caster sugar
1 tablespoon golden syrup
½ cup flour
½ teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon baking soda
1 tablespoon melted butter
125 ml cream
2-3 tablespoons icing sugar

Preheat oven to 180 Celsius.

Grease a 12 hole patty tin with melted butter.

Beat the egg whites until firm and stiff.

Add the sugar and continue to beat until thick and glossy.

Add the egg yolks and syrup and beat to combine.

Fold through the flour, spices and baking soda. Finally, the melted butter.

Three quarters fill the patty tins and bake for 10-12 minutes until firm to touch and slightly shrunk from the sides.

When cool, cut with a sharp knife - horizontally to almost through.

Fill with whipped cream. Turn upside down and dust with icing sugar.

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