Biskie by Cutter & Squidge

A biskie is a decadent hybrid dessert that combines the best characteristics of a biscuit, a cake, and a cookie sandwich into one delightful treat. The concept originated from the inventive world of boutique bakeries, with establishments like Cutter & Squidge in London bringing biskies to widespread popularity. This unique creation is crafted with two soft, cake-like biscuit layers that are slightly denser than sponge cake but lighter than traditional cookies. These are paired with a rich filling, often consisting of buttercream, ganache, whipped cream, or fruit compotes, and then sandwiched together. Biskies are typically finished with a range of creative toppings and garnishes, such as sprinkles, chocolate shavings, or edible decorations, making them visually appealing as well as delicious.

1. Edible Gold Leaf: Ensure you purchase gold leaf that is certified as food-safe.
2. Fine Tweezers: For precise handling.
3. Clean, Dry Surface: Ensure your hands, tools, and workspace are dry to prevent the delicate gold leaf from tearing or sticking prematurely.
4. Biskies Ready for Decoration: The biskies should already be assembled, with their fillings and any base decorations (like icing or ganache) in place.

1. Prepare the Surface: Gold leaf adheres best to slightly tacky surfaces. If you’re applying it to a buttercream or ganache topping, ensure it is freshly applied but not too wet. If the surface is dry, you can use a tiny brush to dab a bit of water or edible glue where the gold will be applied.
2. Cut the Gold Leaf: Gold leaf sheets are extremely thin and delicate. Use clean, dry scissors or a knife to cut small pieces if you don’t need a whole sheet. Work with small sections to avoid waste.
3. Transfer the Gold Leaf: Using tweezers or a small, soft brush, carefully lift a piece of the gold leaf. Avoid touching it with your fingers as it can stick to skin. Gently lay the gold leaf onto the desired part of the biskie. Popular areas for gold accents include the edges of the biscuit layers, the top of the filling, or any decorative swirls of icing.
4. Smooth the Gold Leaf: Once the gold leaf is in place, lightly press it down with a soft, dry brush or your tweezers to ensure it adheres. Take care not to tear the delicate material.
5. Finishing Touches: If you’re using gold leaf to create patterns or highlights, you can add additional embellishments, like edible pearls or sugar crystals, around the gold areas for a cohesive design.

• Work in a low-draft area to prevent the gold leaf from blowing away.
• Handle the gold leaf sparingly; a little goes a long way.
• Use gold leaf sparingly for accents to achieve an elegant look without overpowering the dessert.