180g Chelsea caster sugar
2 dsp Chelsea Golden Syrup
1 cup plain flour
2 tsp cinnamon
1 tsp ground ginger
1 tsp baking soda
Preheat oven to 190°C or 170°C on fan-bake and brush 2x Cinnamon Oyster Pans with Cake release.
Cream the eggs and sugar together until light and fluffy. Add golden syrup slowly and continue beating. Sift dry ingredients 3 times then add to the creamed mixture. Spoon into your cinnamon oyster trays and bake for 12 minutes. Let them sit in your pans for 5mins then turn onto a cooling rack and prepare for another bake (see below).
Once your Cinnamon oysters have cooled, split them open and fill with sweetened whipped cream. Dust with icing sugar and enjoy!
NB: This recipe makes approx 4 batches for a Cinnamon Oyster pan, so we recommend having 2 pans at the ready. In between batches let your pan cool, wash them and let them come to room temp. Then re-grease and bake your next batches.