# Paterson's Clotted Cream Shortbread Fingers, 300g

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**Price:** £2.40 GBP

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**Canonical URL:** https://teas.co.uk/product/patersons-clotted-cream-shortbread-fingers-300g/
**Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent

**Brand:** Paterson's
**Price:** £2.40 GBP
**GTIN:** 5010745055864
**Stock:** instock

## Summary

Paterson's Clotted Cream Shortbread Fingers is a 300g pack of plain buttery shortbread fingers, picked into the Teas.co.uk curator selection as the everyday shortbread for a daily cup rather than a gift tin.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. Shortbread leaves out chocolate, citrus and most of the sugar, which is why it is the one biscuit that lets a Darjeeling, an Earl Grey or a green tea be noticed. Expect some breakage: a long thin biscuit travels badly.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, the three-second dunking limit and what to do with the broken fingers are also published in the detailed Q and A tab below.

## Description

Paterson's Clotted Cream Shortbread Fingers are shortbread in its everyday form, and shortbread is one of the few biscuits where the everyday version and the gift-tin version are doing recognisably the same job. Shortbread is the simplest construction in the biscuit aisle and the least forgiving for it. There is no raising agent doing any work, no filling and no coating to hide behind. What you get is a short dough, meaning one with enough fat in it to interrupt the gluten network, baked dry and cut into fingers. The result should be sandy rather than crisp, should break with a dry snap rather than a crack, and should taste of butterfat and sugar and very little else. The Taste Profile

Buttery Richness: ●●●●○ (4/5) The lead note and effectively the whole product. In a shortbread there is nowhere else for the flavour to come from.
Sandy Crumb: ●●●●○ (4/5) The texture that defines the style: dry, fine and slightly grainy rather than crisp or chewy.

Fragility: ●●●●○ (4/5) High, and the honest cost of the finger format. A long thin biscuit with no gluten structure breaks, and some in the pack usually have.

Teas.co.uk Curator Rating: 4.1 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Paterson's Paterson's is a shortbread name rather than a general biscuit name, and this is a large pack of fingers that treats shortbread as an everyday biscuit rather than as a gift tin. What we can say is what the format tells you. Three hundred grams of fingers, sold in a pack rather than a tin, is a biscuit for a kitchen cupboard and a daily cup, not a biscuit for a shelf beside the whisky. The ingredient list, the allergen advice, any certification marks and the country of origin must all be read off the current UK pack rather than taken from this page. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying 
Weight: three hundred grams.

Expect some breakage: a long thin biscuit with no gluten structure travels badly. We would rather say so than pretend otherwise; crushed shortbread has more uses than any other broken biscuit.
What it is not: not a gift tin, not a chocolate biscuit and not a strongly flavoured one. It is plain, buttery and useful.
 How Does Paterson's Clotted Cream Shortbread Fingers, 300g Compare to: 
Island Bakery Scottish Shortbread Organic Biscuits, 125g: the direct comparison and an instructive one. Buy the Island Bakery pack when the biscuit is the point; buy this when the tea is.
Border Butterscotch Crunch Organic Biscuits, 135g: Border adds a sweet, crunchy character where shortbread deliberately adds nothing. If plain reads as dull to you, that is the packet to try.
Border Classic Biscuit Sharing Pack, 400g: Similar territory in size, different in intent: this pack is one biscuit repeated, which is exactly what you want in a cupboard and exactly what you do not want in front of visitors.
 Ideal Brewing Conditions Shortbread is the most useful biscuit on a tea shelf, and the reason is what it leaves out. With no chocolate, no citrus and no great weight of sugar, it does not compete with the cup, which means the delicate teas that lose to a chocolate biscuit come into their own beside it. The Standard Tea Break 
Darjeeling or a good Ceylon: the pairing we would put first. A light, aromatic tea has room to be noticed next to a plain buttery biscuit, which it never does next to chocolate.
Earl Grey: excellent here, and one of the classic British pairings. Bergamot against butterfat is a proper combination rather than a compromise.
Everyday black blend: three to four minutes with a splash of milk. The reliable answer, and it does not need brewing hard because there is little sugar to cut.

 The Dunking Question 
Three seconds, and watch it: shortbread dunks better than a Viennese and worse than a digestive. The fat resists the water briefly, then the crumb gives way all at once.
The finger shape works against you: a long biscuit is a lever, and the weight of the end in your hand snaps the softened middle. Hold it short.
In coffee: the same three seconds. A plain biscuit and a black coffee is an under-rated combination.
If it drops: fish it out and eat it with a spoon rather than leaving it. Shortbread dissolves into sludge at the bottom of a mug faster than any other biscuit.
 Getting It Right in the Cup 
Storage: cool, dry and airtight, and away from anything with a strong smell. A high-fat biscuit picks up cupboard odours faster than a dry one.
Reseal or decant: a clip on the pack, or a tin if you have one. Shortbread softens in humid air and a soft shortbread has lost the only texture it had.
Room temperature: never chilled. Cold fat is firm and mutes the butter, which on a plain biscuit is most of what you came for.

Best with: a proper cup rather than a mug, afternoon, and a lighter tea than you would normally choose.
 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.

## Product Questions

Some of mine were broken. Is that normal?Yes, and it is worth understanding why rather than assuming it is a fault. Shortbread has enough fat in it to interrupt the gluten network, which is what makes it short and sandy, and that same lack of structure makes a long thin finger fragile. Carry the pack flat and at the top of a bag. Crushed shortbread has more uses than any other broken biscuit. Which tea goes with it?With no chocolate, no citrus and little sugar it does not compete with the cup, so a Darjeeling or a good Ceylon is genuinely noticeable beside it. An everyday black blend at three to four minutes works too, and does not need brewing hard. Does Earl Grey work with shortbread?It is one of the classic British pairings and it holds up. Bergamot against butterfat is a proper combination rather than a compromise: the citrus oil has something rich to sit against and the biscuit has nothing competing with it. Drink it black or with the smallest splash of milk. Can I have it with green tea?Keep the water off the boil, around 75 to 80 degrees, and the steep short. A plain buttery biscuit is one of the few things that does not bully a green tea into irrelevance. Can I dunk it?For about three seconds, which puts it between a Viennese, which fails instantly, and a digestive, which is the aisle champion. The fat resists the water briefly and then the crumb gives way all at once. Hold the finger short rather than by the end, because a long biscuit is a lever and the weight snaps the softened middle. What does clotted cream mean on the front?It is the brand's own name for the variant and it signals a richer dairy character than a plain shortbread. The ingredient declaration behind that name is printed on the current UK pack. How should I store a 300g pack?Cool, dry and airtight, away from strong-smelling food, because a high-fat biscuit picks up cupboard odours faster than a dry one. A clip on the pack works; decanting into a tin works better. Shortbread softens in humid air, and a soft shortbread has lost the only texture it had. Should it be served cold?Never. Cold fat is firm and mutes the butter, and on a biscuit this plain the butter is most of what you came for. Room temperature, always. If the kitchen has been cold, ten minutes on the side makes a noticeable difference. Do you publish the nutrition figures?No. Shortbread is a high-fat style by construction, but the numbers belong to the panel on the pack. Where is it made?The country of origin is printed on the pack.

## Ingredients & Nutrition

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, Niacin, Iron, Thiamin), Rapeseed Oil, Sugar, Clotted Cream (Milk) ( 4%), Butter (Milk), Salt, Flavouring.Typical values per 100g, as publishedPer 100gEnergy502 kcalFat25gof which saturates3.7gCarbohydrate61gof which sugars17gFibre2.3gProtein6.4gSalt0.63gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.IngredientProportionWhat it bringsShort doughthe bodyThe whole construction. A dough with enough fat in it to interrupt the gluten network, which is what makes shortbread sandy rather than crisp and what makes a long finger fragile.Butterfathigh, figure on packThe lead flavour, and in a biscuit with no chocolate, no filling and no coating there is nowhere else for the flavour to come from.Clotted creamnamed by the brandThe brand's own name for the variant, signalling a richer dairy character than a plain shortbread. The declaration behind the name is on the current UK pack.Pack: Best before the date printed on the pack, and best kept airtight once opened.We describe the shortbread style rather than this pack's recipe, because the recipe is on the label and not in our hands.Sourcing & blend. Paterson's Clotted Cream Shortbread Fingers, 300g is an everyday pack of shortbread fingers. Three hundred grams of fingers in a sealed pack rather than a tin is a biscuit for a kitchen cupboard and a daily cup. The pack you receive is the current UK retail pack rather than an import made to a different recipe.What is in Paterson's Clotted Cream Shortbread Fingers, 300g, and what is not:In: plain shortbread fingers in a clotted cream variant by the brand's own naming, 300g to the sealed pack.Nothing to hide behind: no raising agent doing any work, no filling and no coating. A shortbread is judged on butterfat, crumb and bake alone.

## Flavour Science

The flavour of Paterson's Clotted Cream Shortbread Fingers, 300g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the moment the pack opens to the butter left on the palate.The outer layer is aromatic, and on a shortbread it is butterfat and baked sugar with nothing in front of it. Fat is an excellent solvent for aroma compounds, which is why a high-fat biscuit smells richer than a dry one made from similar ingredients, and why a pack of shortbread smells of something warm and specific rather than simply of biscuit. Underneath that sit the browned notes from the bake, which are heavier and stay close to the biscuit. Because there is no chocolate, no citrus and no spice competing, what you smell is what you are going to taste, which is rare in this aisle and is part of why shortbread is such a reliable thing to buy. Temperature governs it as usual: cold fat is firm and releases almost nothing, and ten minutes at room temperature brings it back.Sweetness is moderate, well below the chocolate cookies beside it on the shelf, so nothing dominates and the butter has room. What arrives instead of a spike is texture. The fat in a short dough coats the flour particles and interrupts the gluten network, so the crumb has no elasticity and breaks into fine sandy particles under the teeth rather than shattering into shards. That sandiness is the defining sensation of the style, it is entirely a product of the fat, and it is the first thing to go if a pack is stored badly.The base structure is a rich but short finish. Butterfat coats the palate, so there is a film, but with very little sugar riding on it the mouth clears cleanly and quickly and there is no cloying aftertaste to work through. A plain biscuit and a light tea is not a compromise, it is the pairing the style was made for.Getting it right in the cup. Serve the biscuits at room temperature, never chilled, and choose a lighter tea than you would beside a chocolate biscuit. A Darjeeling or a good Ceylon is the pairing we would put first, because a light aromatic tea is genuinely noticeable next to a plain buttery biscuit and disappears entirely next to a sweet one. Earl Grey is a classic here and deserves its reputation: bergamot against butterfat is a proper combination. An everyday black blend at three to four minutes works and does not need brewing hard, since there is little sugar to cut. If you dunk, three seconds is the limit and you should hold the finger short rather than by the end, because a long biscuit is a lever and the weight of it snaps the softened middle.How water and temperature change it. Shortbread is more vulnerable to humidity than to heat. A dry sandy crumb pulls moisture out of the air, so an open pack in a humid kitchen softens within days and a soft shortbread has lost the only texture it had; airtight storage is the entire defence, and a tin beats a clip. Warmth is less of a problem than it is for a chocolate biscuit, because there is nothing to bloom, though a warm cupboard will make the fat greasy to the touch. On the drink side, hard water matters little, since you are not relying on astringency to cut sugar or fat, which is another reason this biscuit suits so many teas. Iced tea is the one pairing that disappoints: a cold drink leaves the butterfat sitting on the tongue with nothing to lift it, and shortbread wants a hot cup.

## Recipe Ideas

Six ideas cover the light tea pairing shortbread deserves, the Earl Grey classic, a green tea serve, a crumb base, a strawberries and cream assembly and a use for the broken fingers.
Recipes, born here first
 The Light Tea Pairing How to make The Light Tea Pairing with Paterson's Clotted Cream Shortbread Fingers. 5 min 1 cup Easy You'll need 2 shortbread fingers, at room temperature 1 bag Darjeeling or a good Ceylon 200ml just boiled water Milk, optional and sparing Method Brew for three minutes. A light tea does not need long and this biscuit will not bury it. Go easy on the milk or leave it out; the point of this pairing is that the tea is audible. Serve the shortbread at room temperature, never from a cold cupboard. Dunk for three seconds at most, holding the finger short rather than by the end. What you'll end up with: The pairing shortbread exists for. A light aromatic tea is genuinely noticeable here and disappears entirely next to a chocolate biscuit. 
 The Earl Grey Classic How to make The Earl Grey Classic with Paterson's Clotted Cream Shortbread Fingers. 4 min 1 cup Easy You'll need 2 shortbread fingers 1 bag Earl Grey 200ml just boiled water A strip of lemon peel, optional Method Brew for three minutes only; longer and the bergamot turns soapy. Drink it black, or with the smallest splash of milk. Twist a strip of lemon peel over the cup if you have one. Eat the shortbread between sips so the butterfat and the bergamot alternate rather than overlap. What you'll end up with: One of the classic British pairings, and it earns the reputation. Citrus oil against butterfat is a proper combination rather than a compromise. 
 The Green Tea Serve How to make The Green Tea Serve with Paterson's Clotted Cream Shortbread Fingers. 4 min 1 cup Easy You'll need 2 shortbread fingers 1 bag green tea Water at 75 to 80 degrees, off the boil Method Cool the water for a couple of minutes after boiling, to about 75 to 80 degrees. Steep for two minutes at most. Green tea turns bitter long before black tea does. Serve the shortbread plain and at room temperature, one finger at a time. Do not dunk in this one; a delicate cup does not want biscuit crumb in it. A plain buttery biscuit does not bully it into irrelevance. 
 The Best Crumb Base in our range 15 min + chill 1 base Easy You'll need 150g shortbread fingers, half the pack 40g melted butter, no more A good pinch of salt A lemon filling to go on top Method Weigh out 150g of fingers, half the pack, and blitz to a fine crumb. Broken ones are ideal here. Add only 40g of butter. Shortbread is already short, so it needs far less added fat than a digestive base does. Press firmly into a lined tin with the back of a spoon and chill for an hour. Top with lemon curd, a cheesecake mix or anything sharp. What you'll end up with: Use less butter than the recipe on the tin tells you. 
 Strawberries, Cream and Shortbread How to make Strawberries, Cream and Shortbread with Paterson's Clotted Cream Shortbread Fingers. 10 min 4 plates Easy You'll need 8 shortbread fingers 400g strawberries, hulled and halved 300ml double cream, whipped softly A squeeze of lemon and a spoon of sugar Method Macerate the strawberries with the sugar and lemon for twenty minutes until they give up their juice. Whip the cream softly, so it folds rather than holds a peak. Assemble at the table: fingers on the plate, cream spooned over, strawberries and their juice on top. Serve immediately, because the juice softens the shortbread within minutes. What you'll end up with: A summer pudding built on a 300g pack of biscuits. Assemble at the last moment or the fingers go soft under the fruit. 
 What To Do With The Broken Fingers How to make What To Do With The Broken Fingers with Paterson's Clotted Cream Shortbread Fingers. 10 min 4 bowls Easy You'll need The broken pieces from the bottom of the pack Stewed apple or rhubarb, warm A pinch of salt and a little demerara Method Crush the broken pieces roughly and toss them with the salt and a little demerara. Toast them in a dry pan for two minutes until they smell nutty, then tip them out to cool. Spoon warm stewed fruit into bowls and scatter the toasted crumb over just before serving. Keep any spare crumb in a jar; it keeps for a week and improves porridge. What you'll end up with: A crumble topping that took two minutes. Breakage in a finger pack is normal, and this is the reason not to mind it.

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