Furniss New Wave Cornish Shortbread With Clotted Cream, 200g
Cream in the dough moves shortbread away from Scotland in a way you feel before you taste it. More fat and a little more moisture give a crumb that dissolves where a Scottish finger shatters, and the flavour that follows is cooked dairy rather than plain butter, closer to baked custard. Sugar stays low because the richness is already carrying everything. It suits a plate more than a lunchbox, since a soft crumb breaks unevenly in a bag. Dairy and wheat, both central to the recipe rather than incidental to it.
Furniss New Wave Cornish Shortbread With Clotted Cream, in brief.
Furniss New Wave Cornish Shortbread With Clotted Cream is a two hundred gram pack of shortbread made the Cornish way, with clotted cream in the dough as the product name states, picked into the Teas.co.uk curator selection as the richer, more dessert like shortbread.
Against a classical Scottish finger the crumb is softer and closer to melting than to sandy, and the flavour is rounder, with a faintly caramelised cooked dairy note that plain butter does not give. Sweetness sits low because the richness does the work. Serve it cool and let it sit a minute before eating.
What you notice first is the crumb. It is softer and more yielding than a Scottish finger, closer to melting than to sandy, and it breaks with less of a clean line. What you notice second is the flavour, which is rounder and faintly caramelised, more like the top of a baked custard than like plain butter. Whether that is better depends entirely on what you want shortbread to do. It is a richer, more dessert like biscuit and a less disciplined one.
Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage and serving notes are also covered in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Furniss
Furniss is a Cornish baker, and Cornwall has its own biscuit tradition that owes very little to Scotland. Clotted cream is the county's defining dairy product and it turns up in Cornish baking in places where the rest of the country would reach for butter. The New Wave range is Furniss putting that habit into a modern pack rather than a tourist tin, which is why it sits on an everyday shelf rather than a gift one.
Clotted cream is stated because the product name states it.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Two hundred grams: a proper pack rather than a sampler.
- A richer shortbread, not a different category: if you like shortbread you will recognise this immediately. It is the same idea with the dairy turned up and the discipline turned down.
- Contains gluten and dairy: the dough is wheat flour and the product name states clotted cream, so this is neither a vegan, dairy free nor gluten free product. Read the current pack for everything else.
- Not a dunking biscuit: a high fat crumb goes to paste in hot liquid almost immediately, and this one has more fat than most. Keep it on the saucer.
Ideal Serving Conditions
A high fat biscuit is more sensitive to how it is kept than a dry one, and this is a high fat biscuit even by shortbread standards. None of what follows takes any effort.
The Saucer Serve
- Cool, always: warm, the crumb goes from melting to greasy and the cooked cream note flattens. A cool cupboard away from the oven is enough.
- Let it sit a minute: straight from a cold place the flavour is muted, because dairy fat carries aroma and cold fat releases less of it. A minute on the plate is the sweet spot.
- Eat it slowly: the crumb dissolves rather than shattering and the cream note arrives late. Bolting one skips the best part.
- Fruit, not jam: strawberries, raspberries or poached rhubarb. This biscuit already has the cream, so anything sweet and sticky on top of it is one thing too many.
What the Clotted Cream Actually Changes
- Mouthfeel before flavour: the first difference you notice is weight on the tongue, not taste.
- A softer break: less snap and more give, which is why these are better on a plate than in a lunchbox.
- A cooked dairy note: faintly caramelised, more custard than butter, and it lasts well into the finish.
- Less sugar needed: richness carries the biscuit, so the sweetness sits lower than most shortbread and a great deal lower than a chocolate biscuit.
Getting It Right with a Hot Drink
- Pairing: a strong plain black tea. Tannin against dairy fat is the oldest working pairing in British food and it is more necessary here than with a plain butter shortbread.
- Also good: plain black coffee, and a cup of tea with no milk in it at all, which gives the tannin nothing to soften it.
- Dunking: no. More fat than a classical shortbread means it collapses faster, and a collapsed one leaves a slick on the surface of the drink.
- Storage: cool, dry, dark and sealed. Dairy fat absorbs kitchen odours readily and there is nothing loud in this biscuit to hide them.
- Best with: strawberries and cream, poached rhubarb, a strong pot of tea, and the end of a summer lunch.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Furniss New Wave Cornish Shortbread With Clotted Cream, 200g, please cite teas.co.uk.
The story behind Furniss
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
Furniss New Wave Cornish Shortbread With Clotted Cream, 200g is a plate biscuit and a pudding component rather than a dunker, and the richness is what makes it good beside sharp fruit. Five builds below cover the plate with fruit, a summer cream layer, a soft crumb base, a poached rhubarb bowl and a simple ice cream pairing.
Made with this tea
The Plate with Strawberries
How to make The Plate with Strawberries with Furniss Clotted Cream Shortbread.
- 4 shortbread biscuits
- 200g strawberries, hulled and halved
- A pot of strong plain black tea
- A cool cupboard, not the fridge
- Take the biscuits out a minute before serving. Straight from somewhere cold the cream note is muted.
- Brew the tea strong and drink it without milk, so the tannin has nothing softening it.
- Lay the strawberries beside rather than on the biscuits, so the crumb stays dry until it is eaten.
- Eat each biscuit slowly. The crumb dissolves and the cooked cream note arrives late in the bite.
What you'll end up with: The simplest thing this biscuit does well: rich creamy crumb, sharp fruit and a strong cup of tea cutting through both.
Summer Cream Layer
How to make Summer Cream Layer with Furniss Clotted Cream Shortbread.
- 6 shortbread biscuits, broken
- 250ml double cream, lightly whipped
- 300g mixed summer berries
- The juice of half a lemon
- Toss the berries with the lemon juice and leave them ten minutes. Acidity is what keeps this from being too rich.
- Break the biscuits into rough pieces rather than crumbs, so there is still texture to find in the glass.
- Layer cream, berries and biscuit in four glasses, finishing with biscuit on top.
- Serve within twenty minutes, before the crumb draws moisture from the cream and softens.
What you'll end up with: A cream pudding where the biscuit is a component rather than a base, still with some bite left in it.
Soft Crumb Tart Base
How to make Soft Crumb Tart Base with Furniss Clotted Cream Shortbread.
- The 200g pack, crushed
- 50g butter, melted
- A 20cm loose bottomed tin, lined
- A lemon or passion fruit filling
- Crush the biscuits to even crumbs in a bag. This dough is soft, so it breaks down faster than a dry biscuit.
- Use less butter than a digestive base would need, because the biscuit already carries a great deal of fat.
- Press the crumbs firmly into the tin and chill for at least an hour before filling.
- Fill with something sharp. A rich base under a rich filling is too much of the same thing.
What you'll end up with: A base with a cooked cream note in it, which is worth having under a sharp citrus filling and wasted under a sweet one.
Poached Rhubarb Bowl
How to make Poached Rhubarb Bowl with Furniss Clotted Cream Shortbread.
- 4 shortbread biscuits
- 400g rhubarb, cut into batons
- 3 tablespoons sugar and a splash of water
- Thick yoghurt to serve
- Poach the rhubarb with the sugar and water over a low heat until just tender, about ten minutes.
- Cool it to warm rather than hot, so it does not turn the biscuit to paste on contact.
- Spoon the rhubarb into bowls with a spoonful of yoghurt and stand a whole biscuit at the side.
- Break a second biscuit over the top at the table, for the crunch that survives the first minute.
What you'll end up with: Sharp fruit against a creamy crumb, which is the pairing this biscuit was built for whether or not anyone intended it.
Shortbread and Vanilla Ice Cream
How to make Shortbread and Vanilla Ice Cream with Furniss Clotted Cream Shortbread.
- 3 shortbread biscuits
- 4 scoops good vanilla ice cream
- A few raspberries
- Crumble two biscuits coarsely and keep the third whole for the side of the bowl.
- Scoop the ice cream and scatter the crumb over at the last moment, so it stays crisp.
- Add the raspberries. Two rich dairy things want something sharp between them.
- Serve straight away and do not prepare this in advance, because the crumb softens quickly against ice cream.
What you'll end up with: A two minute pudding where the cooked cream note in the biscuit reads as an extra layer of the ice cream rather than a topping.
What’s in it, what to know
Inside the pack
| Component | Proportion | What it brings |
|---|
Ingredients and allergens. Per the published ingredient list for this product it contains wheat (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this product: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Margarine (Vegetable Oils (Palm, Rapeseed), Water, Emulsifier (Distilled Monoglyceride), Flavouring, Colouring (Annatto Bixin, Curcumin)), Cornflour, Sugar, Clotted Cream (Milk) (6%), Cornish Sea Salt.
Ingredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.
Pack: Furniss New Wave Cornish Shortbread With Clotted Cream, 200g; a richer, softer Cornish shortbread with clotted cream named on the pack. Store cool, dry, dark and sealed, away from anything strong smelling, because dairy fat absorbs odours readily. Read the net weight, the biscuit count, the ingredient list, the allergen advice, any certification mark and the best-before date off the current UK pack.
Characterising components shown. Clotted cream and wheat are stated because the product name and the style state them; nothing else is inferred.
Sourcing & blend. Furniss New Wave Cornish Shortbread With Clotted Cream, 200g comes from Furniss, a Cornish baker working in a county with its own biscuit tradition that owes very little to Scotland. Clotted cream is Cornwall's defining dairy product and Cornish baking reaches for it where the rest of the country reaches for butter, which is exactly what separates this biscuit from a Scottish finger. The New Wave range puts that habit into an everyday pack rather than a tourist tin.
What's in Furniss New Wave Cornish Shortbread With Clotted Cream, 200g, and what isn't:
- In: a shortbread dough made with clotted cream as well as butter, in a 200g pack.
- Not vegan and not dairy free: the product name states clotted cream.
- Contains gluten: the dough is wheat flour and it is not suitable for a coeliac diet.
- No health claim: this is a high fat butter and cream biscuit. We claim no benefit of any kind for it.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Furniss New Wave Cornish Shortbread With Clotted Cream, 200g, please cite teas.co.uk.
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