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    "id": 1072532,
    "title": "Furniss New Wave Cornish Shortbread With Clotted Cream, 200g",
    "slug": "furniss-new-wave-cornish-shortbread-with-clotted-cream-200g",
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    "url": "https://teas.co.uk/product/furniss-new-wave-cornish-shortbread-with-clotted-cream-200g/",
    "modified": "2026-09-25T23:25:14+01:00",
    "excerpt": "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.Ingredients and dietary suitability: 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.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.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.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.",
    "content_text": "Furniss New Wave Cornish Shortbread With Clotted Cream is a two hundred gram pack of shortbread made the Cornish way rather than the Scottish way, and the difference is not marketing. Classical shortbread is a butter dough. This one carries clotted cream as well, which the product name states, and clotted cream behaves differently in a biscuit from butter alone: more fat, a little more moisture, and a gently cooked dairy note that butter on its own does not have. 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. The Taste Profile\n\nDairy Richness: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The headline. Clotted cream carries more fat than butter and it shows in the mouth long before it shows in the flavour.\nCooked Cream Note: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) A gentle caramelised dairy sweetness that a plain butter shortbread does not have. It reads as pudding rather than biscuit.\nMelting Crumb: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Softer and more yielding than a classical shortbread finger, with less snap and more dissolve.\nSweetness: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Moderate. The richness does most of the work, so there is less need for sugar to carry it.\n\nTeas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk. 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 \nTwo hundred grams: a proper pack rather than a sampler.\n\nA 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.\nContains 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.\nNot 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.\n How Does Furniss Cornish Shortbread With Clotted Cream Compare to: \nPaterson's Clotted Cream Shortbread Fingers, 300g: the same idea in a much larger pack, and the better choice if clotted cream shortbread is going into the household tin. The Furniss is the smaller, richer, more distinctly Cornish version of it.\nFurniss New Wave Cornish Shortbread With Belgian Choc Chunks, 200g: the same dough from the same range with chocolate chunks folded through it. That one alternates between plain shortbread and chocolate; this one is even the whole way through, and it is the better of the two beside fruit.\nWalker's Shortbread Wee Shorties Mini Shortbread Fingers Multipack, 6 x 25g: the classical Scottish version, drier, cleaner and more restrained, in sealed portions. Buy the Walker's for a pot of tea and the Furniss for a bowl of strawberries.\n 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 \nCool, always: warm, the crumb goes from melting to greasy and the cooked cream note flattens. A cool cupboard away from the oven is enough.\nLet 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.\nEat it slowly: the crumb dissolves rather than shattering and the cream note arrives late. Bolting one skips the best part.\nFruit, 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.\n What the Clotted Cream Actually Changes \nMouthfeel before flavour: the first difference you notice is weight on the tongue, not taste.\nA softer break: less snap and more give, which is why these are better on a plate than in a lunchbox.\nA cooked dairy note: faintly caramelised, more custard than butter, and it lasts well into the finish.\nLess sugar needed: richness carries the biscuit, so the sweetness sits lower than most shortbread and a great deal lower than a chocolate biscuit.\n Getting It Right with a Hot Drink \nPairing: 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.\nAlso good: plain black coffee, and a cup of tea with no milk in it at all, which gives the tannin nothing to soften it.\nDunking: no. More fat than a classical shortbread means it collapses faster, and a collapsed one leaves a slick on the surface of the drink.\nStorage: cool, dry, dark and sealed. Dairy fat absorbs kitchen odours readily and there is nothing loud in this biscuit to hide them.\nBest with: strawberries and cream, poached rhubarb, a strong pot of tea, and the end of a summer lunch.\n Safety And Purity Ingredients and dietary suitability: 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. Certification note: we make no organic, Fairtrade or other certification claim for this pack, and no protected designation claim for the cream. Any mark that applies is printed on the current pack. No health claim: this is a high fat butter and cream biscuit, and the richness is the point of it. Child safety: keep out of reach of small children.",
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                "title": "Product Questions",
                "content": "How is this different from ordinary shortbread?Classical shortbread is a butter dough. This one carries clotted cream as well, which the product name states, and that means more fat, a softer crumb and a gently caramelised cooked dairy note that butter alone does not give. Can I dunk it?No. A high fat crumb takes hot liquid almost instantly and this has more fat than most shortbread. It collapses and leaves a slick on the surface of the tea. Keep it on the saucer. How many biscuits are in the pack?The pack is 200g and states its own count. Should I keep it in the fridge?No. Cool and dry is right; cold is not. Dairy fat carries the aroma, and cold fat releases less of it, so a fridge cold biscuit tastes muted. A cool cupboard away from the oven is the right place. What should I eat it with?Fruit rather than jam. Strawberries, raspberries or poached rhubarb all work, because the biscuit already supplies the cream and anything sweet and sticky on top is one thing too many. Why is it less sweet than other biscuits?Because richness is doing the job sugar usually does. A high fat crumb carries flavour on its own, so the sugar sits lower than in most shortbread and a long way below a chocolate biscuit. What is the best drink with it?A strong plain black tea. Tannin against dairy fat is the oldest working pairing in British food, and it matters more here than with a plain butter shortbread. Black coffee does the same job. Why does it break less cleanly than a Scottish finger?More fat and a little more moisture make a softer, more yielding crumb that gives way rather than snapping. It is a feature of the style rather than a fault, and it is why these travel less well. How should I store the pack?Cool, dry, dark and sealed, away from anything strong smelling. Dairy fat absorbs kitchen odours readily and there is nothing loud in this biscuit to hide them once they are in. Is the cream certified or protected in any way?Whatever applies is printed on the pack, and that is the only reliable place to check."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "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.ComponentProportionWhat it bringsPack: 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:\nIn: a shortbread dough made with clotted cream as well as butter, in a 200g pack.\n\nNot vegan and not dairy free: the product name states clotted cream.\nContains gluten: the dough is wheat flour and it is not suitable for a coeliac diet.\nNo health claim: this is a high fat butter and cream biscuit. We claim no benefit of any kind for it."
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                "title": "Flavour Science",
                "content": "The flavour of Furniss New Wave Cornish Shortbread With Clotted Cream, 200g is built in three layers, and because the only real variable against a classical shortbread is the dairy, reading them in order explains the whole difference between this biscuit and a Scottish finger.The outer layer is aroma, and it is quietly different from plain shortbread from the moment the pack is opened. A butter dough smells of butter. A dough carrying clotted cream smells faintly of cooked dairy as well, the note you get from the top of a baked custard or the skin on warm milk, because clotted cream is cream that has already been heated before it ever reaches the mixing bowl. It is a soft, warm, slightly caramelised smell rather than a sharp one, and it is the first clue that this is a pudding biscuit rather than a tea biscuit.The flavour spike arrives as weight before it arrives as taste, which is unusual. Because the sugar is set low, nothing masks the dairy, and because the dairy is doing all the carrying, the flavour develops across the whole bite rather than hitting at the front. The salt note that props up a Scottish shortbread is quieter here; it has less work to do.The base structure is the crumb, and it is the most visible change. More fat and a little more moisture give a softer, more yielding texture that dissolves rather than shattering, with less of the clean sandy break that defines the classical style. That makes it a better plate biscuit and a worse travelling one, because a softer crumb breaks unevenly in a bag. The finish is long, creamy and clean, with the cooked dairy note outlasting the sugar, which is why a single one of these satisfies where a plain sweet biscuit would not.Getting it right in the cup. The honest version of this heading is that this biscuit stays on the saucer. A high fat crumb takes hot liquid faster than a dry one, and this has more fat than most shortbread, so even a brief dunk collapses it and leaves a slick on the surface of the tea. The pairing is where the work happens instead. A strong plain black tea is the right answer and it is more necessary here than with a butter shortbread, because there is more fat to cut and tannin is the thing that cuts it. Drink it without milk if you want the effect at full strength. Plain black coffee does the same job with bitterness. Avoid anything sweetened, and put fruit rather than jam on the plate, because the biscuit is already supplying the cream and a sticky preserve makes the whole thing heavy.How water and temperature change it. Temperature acts on the fat and the fat is most of the biscuit, so it matters more here than for a dry biscuit. Warm, the crumb goes from melting to frankly greasy and the cooked cream note flattens into something duller. Cold, the opposite problem appears: dairy fat carries aroma, cold fat releases less of it, and a biscuit straight from a fridge tastes muted and slightly waxy. A cool cupboard is right and a minute on the plate before eating is better still. Humidity works on an open pack rather than a sealed one, softening what little break there is within a few days, so reseal the pack rather than leaving it rolled over. Smell is the real risk in storage, because dairy fat absorbs kitchen odours readily and there is nothing loud in this biscuit to cover them once they are in."
            },
            {
                "title": "Recipe Ideas",
                "content": "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.\nRecipes, born here first\n\n \n The Plate with Strawberries\n \n How to make The Plate with Strawberries with Furniss Clotted Cream Shortbread.\n \n 8 min\n 2 people\n Easy\n \n \n \n You'll need\n \n 4 shortbread biscuits\n 200g strawberries, hulled and halved\n A pot of strong plain black tea\n A cool cupboard, not the fridge\n \n \n \n Method\n \n Take the biscuits out a minute before serving. Straight from somewhere cold the cream note is muted.\n Brew the tea strong and drink it without milk, so the tannin has nothing softening it.\n Lay the strawberries beside rather than on the biscuits, so the crumb stays dry until it is eaten.\n Eat each biscuit slowly. The crumb dissolves and the cooked cream note arrives late in the bite.\n \n \n \n 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.\n\n \n Summer Cream Layer\n \n How to make Summer Cream Layer with Furniss Clotted Cream Shortbread.\n \n 15 min\n 4 glasses\n Easy\n \n \n \n You'll need\n \n 6 shortbread biscuits, broken\n 250ml double cream, lightly whipped\n 300g mixed summer berries\n The juice of half a lemon\n \n \n \n Method\n \n Toss the berries with the lemon juice and leave them ten minutes. Acidity is what keeps this from being too rich.\n Break the biscuits into rough pieces rather than crumbs, so there is still texture to find in the glass.\n Layer cream, berries and biscuit in four glasses, finishing with biscuit on top.\n Serve within twenty minutes, before the crumb draws moisture from the cream and softens.\n \n \n \n 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.\n\n \n Soft Crumb Tart Base\n \n How to make Soft Crumb Tart Base with Furniss Clotted Cream Shortbread.\n \n 15 min + 3 hr chill\n One 20cm base\n Medium\n \n \n \n You'll need\n \n The 200g pack, crushed\n 50g butter, melted\n A 20cm loose bottomed tin, lined\n A lemon or passion fruit filling\n \n \n \n Method\n \n Crush the biscuits to even crumbs in a bag. This dough is soft, so it breaks down faster than a dry biscuit.\n Use less butter than a digestive base would need, because the biscuit already carries a great deal of fat.\n Press the crumbs firmly into the tin and chill for at least an hour before filling.\n Fill with something sharp. A rich base under a rich filling is too much of the same thing.\n \n \n \n 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.\n\n \n Poached Rhubarb Bowl\n \n How to make Poached Rhubarb Bowl with Furniss Clotted Cream Shortbread.\n \n 25 min\n 4 bowls\n Medium\n \n \n \n You'll need\n \n 4 shortbread biscuits\n 400g rhubarb, cut into batons\n 3 tablespoons sugar and a splash of water\n Thick yoghurt to serve\n \n \n \n Method\n \n Poach the rhubarb with the sugar and water over a low heat until just tender, about ten minutes.\n Cool it to warm rather than hot, so it does not turn the biscuit to paste on contact.\n Spoon the rhubarb into bowls with a spoonful of yoghurt and stand a whole biscuit at the side.\n Break a second biscuit over the top at the table, for the crunch that survives the first minute.\n \n \n \n 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.\n\n \n Shortbread and Vanilla Ice Cream\n \n How to make Shortbread and Vanilla Ice Cream with Furniss Clotted Cream Shortbread.\n \n 5 min\n 2 bowls\n Easy\n \n \n \n You'll need\n \n 3 shortbread biscuits\n 4 scoops good vanilla ice cream\n A few raspberries\n \n \n \n Method\n \n Crumble two biscuits coarsely and keep the third whole for the side of the bowl.\n Scoop the ice cream and scatter the crumb over at the last moment, so it stays crisp.\n Add the raspberries. Two rich dairy things want something sharp between them.\n Serve straight away and do not prepare this in advance, because the crumb softens quickly against ice cream.\n \n \n \n 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."
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