Floozie Cookie opened last Saturday (5 December) on James Street as a three-month pop up. Inspired by the decadence of the roaring 20s, Lin’s all-vegan ‘stuffed cookies’ include flavours such as pecan pie – a butterscotch cookie with toasted pecans and soft, date caramel; Cinnamon Crunch - cookie dough coated with cinnamon crunch filled with speculoos cream; and PB&J – a gluten free peanut butter cookie that contains homemade raspberry jam.
In addition to Lin’s five signature flavours, there is also a ‘seasonal’ sixth option - December’s being the Black Forest that is topped with edible gold leaf. Prices start at £3.50.
“I chose the cookie because it has always struck me as underrated and overlooked but to me it expresses care, skill and creativity, a treat without pretence that customers can just enjoy eating and makes them smile,” says Lin.
The pastry chef says she chose the name Floozie after being inspired by “the joyous rebellion of the 20s” that came after the wartime economy. “The flappers and the floozies, I love it all, and where I drew inspiration for the name Floozie Cookie,” she says.
“The pandemic has given me the opportunity to launch in London and is the silver lining of 2020 for me.”
Floozie Cookie is open from 10am to 7pm for collection in-store, although there are 10 covers in the venue for eat in. The cookies are also available to order via Deliveroo and UK-wide postal delivery.
A range of plant-based milks and hot chocolates will also be available.
“I am proud to be able to seize this opportunity, created by this extraordinary situation and I hope my small story inspires others to believe that we will soon have our own Roaring Twenties, and for that I can’t wait,” adds Lin.