Move over Cronut: The Biskie is the new dessert on the block
A new biscuit, cookie and cake combo is set to steal the dessert hybrid spotlight from New York's famous Cronut
Dessertees in London will soon be gobbling up a new biscuit, cookie and cake hybrid which is set to steal the sunshine from the cronut, made famous by baker Dominique Ansel in New York last summer.
The trendy combo, aptly christened ‘the biskie’, was created by London based bakery Cutter and Squidge and a stunning 12 flavour array will hit the shelves of Selfridges later this month.
The homemade pastries consist of two sweet, soft biscuits slathered with caramels and handmade jams, which sandwich delightful airy buttercream.
The thoughts alone are enough to induce sugar filled dreams.
The biskie is the brainchild of dessert wonder sisters Annabel and Emily Lui who have sprung a dozen signature flavours on sweet toothed city dwellers, including green tea, white chocolate and raspberry and milk chocolate and peanut biskie combos.
“Our cooking ethos is to use all natural ingredients - no artificial colourings or flavourings. When we are creating something with passion fruit then it is made out of fresh passion fruits which we cut and scoop our ourselves, it's more expensive and time-consuming than buying ready-made puree but the flavour from a fresh passion fruit is unparalleled.
'We are both self-taught bakers with no formal training but set up Cutter & Squidge, a new innovative-baked goods company based in Fulham in 2013,” the sisters said.
Last year, dessert hybrid ‘The Cronut’ was the hottest treat in New York, with hundreds of people queuing outside Dominique Ansel’s bakery in Soho in the hopes of getting their hands on the treat and the biskie might just be worthy competition in the most lusted after dessert stakes.
Those with a sweet inclination can collect their biskies in Cutter and Squidges’ Selfrides pop-up from June 30th and here’s hoping an Irish knock off will soon hit Dublin’s sweets scene on the sly.
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