Regal Puff Pastry Finger Biscuits, 200g
Nothing in this range asks less of you. Beyond butteriness and a low, even sweetness there is almost no flavour of its own, and that emptiness is the point: these go beside a strong black coffee, snapped into a bowl of ice cream, or handed round when nobody wants to choose. Anyone after a biscuit with something to say will find this one anonymous, and it was never pretending otherwise.
Regal Puff Pastry Finger Biscuits, in brief.
Regal Puff Pastry Finger Biscuits is a 200g pack of light, flaky laminated pastry fingers: layers of dough and fat pushed apart by steam in the oven and set that way, so they shatter rather than snap. Picked into the Teas.co.uk selection as a genuinely different texture in the range.
Do not dunk them: pastry this airy fills with liquid instantly and will be gone before you lift it out. Airtight as soon as the pack is opened.
Regal Puff Pastry Finger Biscuits
Puff pastry is a laminated dough, which means layers of dough and layers of fat folded over one another many times. In the oven the water in the dough turns to steam, the steam pushes the layers apart, and the fat sets them in that expanded position. That is why a puff pastry biscuit is mostly air, why it shatters rather than snaps, and why it sheds crumbs in a way no other biscuit in the tin does. It is also why it feels light even when it is not, and why a handful disappears faster than anybody intends. Whatever this particular recipe carries on top of that, in sugar or anything else, is printed on the current pack and we do not restate it.
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 notes and pairing guidance are also published in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind The Pack
The puff pastry finger is a continental idea that reached British shelves through the world food and value aisles rather than through the main biscuit aisle, and it has never quite been given a British name. In France the same technique produces the palmier; in Spain and Portugal it turns up in a dozen shapes on a bakery counter. The finger is the simplest version of all of them and the easiest to make at scale.
A laminated dough needs very few ingredients, and the effect comes from the method rather than from anything expensive in the recipe. Set next to a chocolate cookie it is not a lesser product; it is a different one, doing a job the cookie cannot.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our Commitment To The Planet
- Simple recipes travel well. A laminated biscuit keeps for a long time unopened, so less of a pack is thrown away than with anything containing cream or chocolate.
- Recycling follows the pack. Packs, trays and films can take different routes and councils differ, so read the current pack and your own local guidance.
Serving Notes For Regal Puff Pastry Finger Biscuits, 200g
- Portion: two or three fingers with a mug.
- Storage: airtight the moment the pack is opened, and lie them flat. Laminated layers pick up moisture faster than a solid biscuit does.
- Best with: black tea with milk, plain coffee, whipped cream, poached fruit.
- Not for: dunking, a lunchbox at the bottom of a bag, or a cheese plate.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Regal Puff Pastry Finger Biscuits, 200g, please cite teas.co.uk.
The story behind Regal
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
A laminated biscuit is the most fragile thing in the tin, so almost all the advice is about keeping it that way.
The Everyday Mug
The Pudding Route
Made with this tea
The Everyday Mug
How to serve Regal puff pastry fingers with tea.
- 3 pastry fingers
- 1 bag ordinary black tea
- 200ml water at a full boil
- A splash of milk
- Brew one bag in 200ml straight off the boil for three minutes and keep it medium. These are not sweet enough to need a heavy cup.
- Eat them dry beside the cup. Do not dunk: a structure that is mostly air fills with liquid instantly.
- Hold them over the saucer, because they shed flakes like nothing else in the tin.
What you'll end up with: A light tea break, and three fingers that disappear faster than one digestive would.
Cheat's Mille-Feuille
How to build a five-minute pudding from Regal puff pastry fingers.
- 8 pastry fingers
- 250ml double cream
- 200g raspberries or sliced strawberries
- 1 teaspoon icing sugar
- Whip the cream to soft peaks with the icing sugar. Soft, not stiff, or it will crush the pastry.
- Layer finger, cream, fruit, finger on each plate, two fingers to a serving.
- Build at the table rather than in the kitchen. Anything wet softens laminated pastry within minutes.
- Dust with a little more icing sugar and serve immediately.
What you'll end up with: The patisserie idea, assembled in the time it takes to whip cream.
The Coffee Plate
How to serve Regal puff pastry fingers with coffee.
- 4 pastry fingers
- 2 black coffees
- A little dark chocolate, optional
- Brew plain black coffee rather than anything milky, which suits a rich but unsweet biscuit.
- Serve two fingers each on a plate rather than in the hand.
- Add a square of dark chocolate beside them if you want the sweetness the pastry deliberately withholds.
What you'll end up with: A continental-style coffee plate for a fraction of what a bakery charges for the same idea.
Crushed Over Poached Fruit
How to use Regal puff pastry fingers as a crisp topping.
- 4 pastry fingers
- 500g poached pears, plums or rhubarb
- Cream or custard to serve
- Poach the fruit and let it cool to just warm, which stops it steaming the topping.
- Crush the fingers roughly with your hands rather than a rolling pin; you want flakes, not dust.
- Scatter over each bowl at the table so the pastry stays crisp.
- Serve with cream or custard poured around rather than over the top.
What you'll end up with: A crumble-style topping with no oven and no rubbed-in flour, using four biscuits.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 552 kcal |
| Fat | 34g |
| of which saturates | 18g |
| Carbohydrate | 55g |
| of which sugars | 14g |
| Fibre | 0g |
| Protein | 6.5g |
| Salt | 0.9g |
Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat and barley (gluten) and milk, and it may contain egg and soya. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this barcode: Wheat flour, vegetable margarine (palm fat, sunflower oil, water, emulsifiers: mono and diglycerides of fatty acids), sugar, butter, glucose syrup, malt (wheat and barley), salt, natural flavouring. May contain egg and soy.
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
| Component | Proportion | What it brings |
|---|---|---|
| Laminated pastry | the whole biscuit | Layers of dough and fat folded many times over. Steam pushes the layers apart in the oven and the fat sets them there, which is where the flake, the lightness and the fragility all come from. |
| Air | most of the volume | The reason a finger weighs so little and eats so fast. It is also the reason the biscuit cannot be dunked: air fills with liquid almost instantly. |
| Finger format | the shape | The simplest laminated shape and the easiest to make at scale. |
| Moderate sweetness | by design | Pitched below a cookie, which is what lets these work beside poached fruit or under whipped cream instead of fighting them. |
| Pack weight | 200g | The piece count is printed on the pack and we state none. |
Pack: Regal Puff Pastry Finger Biscuits, 200g; a single pack of laminated pastry fingers. Best before the date printed on the pack, and best moved into an airtight tin, lying flat, the moment it is opened.
Sourcing & blend. Regal Puff Pastry Finger Biscuits, 200g belongs to a continental format that reached British shelves through the world food and value aisles rather than the main biscuit aisle, and which has never really acquired a British name. The same lamination technique produces the palmier in France and a dozen shapes on bakery counters across southern Europe; the finger is the simplest of them and the easiest to make at scale. The pack you receive is the current UK retail pack rather than an import made to a different recipe for another market. The reading of the texture as shattering rather than snapping, and of the sweetness as pitched below a cookie, is our own editorial assessment against the current pack format and the brand's published description.
What is in Regal Puff Pastry Finger Biscuits, 200g, and what is not:
- In: a 200g pack of light laminated pastry fingers.
- Not a dunking biscuit: a structure that is mostly air fills with liquid instantly, which is an editorial reading of how lamination behaves rather than a claim off the pack.
- Not a patisserie palmier: this is the everyday version of the technique.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Regal Puff Pastry Finger Biscuits, 200g, please cite teas.co.uk.
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