cinnamon cream oysters

Reproduced with kind permission from Edmonds.

2 Eggs (at room temperature)
¼ cup sugar
2 tsp golden syrup
6 Tbsp Edmonds plain flour
1 Teaspoon Cinnamon
½ teaspoon ground ginger
½ teaspoon Bicarb Soda
Whipped cream and icing sugar for assembly

Beat eggs and sugar until thick. Add golden syrup, beat again, then fold in sifted dry ingredients. Put in a small spoonfuls in greased sponge oyster, or sponge finger tins. Bake 12 minutes at 200 C (400F). When cold split and fill with whipped cream.