When sisters Annabel and Emily Lui were looking to make their mark on London’s pastry scene and developing recipes in their tiny kitchen, Annabel would cut the dough and Emily squidged it together – and that’s how Cutter & Squidge was born.
Fast-forward a few years, and the bakery is now top of the list for quirky afternoon teas in London, with three branches serving up delicious twists on classic cakes and bakes. Trust us when we say you want a slice of the action.
Cutter & Squidge’s signature recipe is a ‘biskie’ (two chewy cookie-cake hybrids sandwiching a light, mousse-like buttercream) but from brownies to layer cakes, they’ve mastered it all, and using natural ingredients too. ‘In our minds, if we are making something in a particular flavour, then it should actually contain that ingredient rather than an artificial version,’ they explain.
Now, the duo are sharing the recipes for their sellout sitdown teas in their new book, Afternoon Tea at the Cutter & Squidge Bakery, and we’ve persuaded them to share four of their tastiest recipes with us for you to enjoy. Aprons on, mixing bowls at the ready – your day just got a whole lot sweeter.
Cookies are great, Nutella-stuffed cookies are even better! The addition of chopped roasted hazelnuts to the cookie mix intensifies the nutty flavour and adds an extra crunch against the soft, gooey centre. You can use the base to make other flavours, such as coconut stuffed with raspberry jam.
An incredible combination of fudgy brownie topped with sweet, salty, chewy cookie dough, this is another all-time customer favourite and best-selling bake for us. You can easily switch up the flavour of the cookie dough by adding nuts or fruit.
These strawberry cake truffles are a great way to use up any scraps of cake sponge you have leftover. It is amazing how much flavour is packed into them.
Our customers demand the return of this coconut dream cake whenever we take it off the menu! The secret to the moist and light texture is the coconut soak.
Recipes from Afternoon Tea at the Cutter & Squidge Bakery by Annabel Lui & Emily Lui, £16.99, Ryland Peters & Small