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Receta My Mum's Oyster Creams
by Global Cookbook

My Mum's Oyster Creams
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Ingredientes

  • 2 x Large eggs
  • 1/2 c. sugar
  • 2 x dessertspoons of melted butter
  • 1 1/2 c. rolled oats.
  • 1 c. dessicated coconut
  •     (which's right, no flour)
  • 1 tub double cream *
  • 1 lrg banana, mashed up to a paste

Direcciones

  1. (I used a 300ml tub of our King Island cream and had plenty left)
  2. I used quick cooking oats, that might give a slightly smoother texture to the 'oyster'.
  3. Beat Large eggs and sugar till thick and creamy, add in melted butter and oats and coconut in which order. Use a tsp. to put dollops of mix on a greased oven tray. Flatten them out a bit with the spoon and make one end of each biscuit a bit thicker than the other. Your'e trying to make them look like small oyster shells. Bake in a moderate oven till golden brown.
  4. Whip the cream till it is really stiff, without actually turning it to butter. Mix in the finely mashed banana. Resist the temptation to whip the banana up with the cream - this will make the cream too runny and it will turn a bit grey. When the biscuits are cold, join pairs of them together with good dollops of the whipped banana cream. Press down one side more firmly than the other, to give it an open oyster appearance.
  5. Chill a few hrs before eating them.
  6. I found this old recipe of my mum's - Oyster Creams - and made some up for the office morning tea a few weeks ago. Great success. These biscuits (er, cookies to our American friends) are easy to make, delicious and unusual.
  7. You should make and assemble these the night before you want to use them, or possibly at least, several hrs ahead. This gives the cream a chance to soften up the 'oyster' biscuits a bit, so it doesn't squirt out when you bite into them.