Concertina Creams


Why Concertina?

Well it’s to do with how these little biscuits are made. I start the process as if to make a classic pinwheel, then when it’s time to roll the doughs, I switch the action from a rolling one to a concertina-folding one.


Here’s a chocolate and spearmint flavour combo.


Here’s a twinning of chocolate and pistachio.


And here, chocolate is partnered with lemon.


I think I might arrange a liquorice and coconut marriage next time. Or maybe introduce almond to ginger.

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