Instructions: (I used a 300ml tub of our King Island cream and had plenty left)

I used quick cooking oats, which might give a slightly smoother texture to the oyster.

Beat eggs and sugar until thick and creamy, add melted butter and oats and coconut in that order. Use a teaspoon to put dollops of mixture 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. Youre trying to make them look like small oyster shells. Bake in a moderate oven until golden.

Whip the cream until it is really stiff, without actually turning it to butter. Fold 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 cool, 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.

Refrigerate a few hours before eating them.

I found this old recipe of my mums - 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.

You should make and assemble these the night before you want to use them, or at least, several hours ahead. This gives the cream a chance to soften up the oyster biscuits a bit, so it doesnt squirt out when you bite into them.

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