# Regal Puff Pastry Finger Biscuits, 200g ## Commerce action policy **Price:** £1.80 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/regal-puff-pastry-finger-biscuits-200g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/regal-puff-pastry-finger-biscuits-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Regal **Price:** £1.80 GBP **GTIN:** 5027738101118 **Stock:** instock ## Summary 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.Ingredients and dietary suitability: 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.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. 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.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. ## Description 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. The Taste Profile Flakiness: ●●●●● (5/5) The defining quality. Laminated layers shatter into flakes rather than breaking cleanly, and this is the whole reason to buy the format. Lightness: ●●●●● (5/5) Mostly air by volume, which is what makes them so easy to keep eating. Sweetness: ●●●○○ (3/5) Moderate. Pastry fingers are usually pitched below a cookie, and it is what lets them work with fruit and cream. Richness: ●●●●○ (4/5) Lamination is a fat-heavy method, so the eating is richer than the weight of a finger suggests. 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk That profile is our own editorial assessment against the current pack format and the brand's published description. 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. How Does Regal Puff Pastry Finger Biscuits, 200g Compare to: A butter biscuit such as Leibniz: denser, firmer and richer per bite, and a far better dunker. The pastry finger wins on lightness and loses on structure, which is the trade the format makes. A palmier from a bakery counter: the same technique in a heart shape and usually with more caramelised sugar on it. A bakery palmier is better; this is the everyday version. A plain tea biscuit: plainer, but it does not shatter, and shattering is the entire appeal here. Ideal Brewing Conditions 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 Tea: one bag of ordinary black tea in 200ml at a full boil, three minutes, with milk. Medium strength, because the biscuit is not sweet enough to need a heavy cup. Do not dunk: puff pastry is mostly air, and air fills with liquid instantly. It will be gone before you can lift it out. Two or three fingers: they are light, and the pack disappears faster than most. The Pudding Route With cream: layered with whipped cream and fruit they make a cheat's mille-feuille in five minutes. Assemble late: anything wet softens laminated pastry within minutes, so build it at the table. With fruit: poached or stewed fruit is the natural partner, because the pastry is not sweet enough to fight it. 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. Safety And Purity Ingredients and dietary suitability: 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. On the recipe: puff pastry describes the method rather than the ingredients, and what this pack is laminated with, and what if anything is on top of it, is set out on the current pack. ## Product Questions What makes puff pastry different from a normal biscuit?It is a laminated dough: layers of dough and fat folded over one another many times. In the oven the water turns to steam, the steam pushes the layers apart and the fat sets them there, which is why the result is mostly air and shatters rather than snaps. Can I dunk them?No. Pastry this airy fills with liquid almost instantly, so it will be gone before you can lift it out. It is the most fragile thing in the tin and it should be eaten dry beside the cup. How do I stop them going soft?Airtight the moment the pack is opened, and lie them flat rather than standing them up. Laminated layers pick up moisture faster than a solid biscuit does, and once the flake has gone it does not come back. How sweet are they?Moderate, and lower than a cookie. That is what makes them useful with fruit and cream, where a sweeter biscuit would fight the pudding rather than carry it. What can I make with them?A cheat's mille-feuille: layer them with whipped cream and fruit at the table. Assemble it late, because anything wet softens laminated pastry within minutes. There is a build for it in the recipe ideas tab. Which drink suits them best?Ordinary black tea with milk at medium strength, or plain coffee. They are not sweet enough to need a heavy cup, and a very strong brew simply walks over them. Is this the same as a palmier?The same technique in a different shape. A bakery palmier usually carries more caramelised sugar. This is the everyday version of the idea rather than the patisserie one. What is actually in them?Puff pastry describes a method rather than a recipe. When is this the wrong buy?For a lunchbox at the bottom of a school bag, where they will arrive as crumbs, and for anyone whose tea break is built around a dunk. Buy a butter biscuit or a digestive for either job. ## Ingredients & Nutrition 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.Typical values per 100g, as publishedPer 100gEnergy552 kcalFat34gof which saturates18gCarbohydrate55gof which sugars14gFibre0gProtein6.5gSalt0.9gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsLaminated pastrythe whole biscuitLayers 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.Airmost of the volumeThe 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 formatthe shapeThe simplest laminated shape and the easiest to make at scale.Moderate sweetnessby designPitched below a cookie, which is what lets these work beside poached fruit or under whipped cream instead of fighting them.Pack weight200g 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. ## Flavour Science The flavour of Regal Puff Pastry Finger Biscuits, 200g is built in three layers, and with a laminated biscuit the layers are literal as well as figurative. Taking them in order explains why the texture rather than the flavour is the reason to buy these, why they cannot be dunked, and why an airtight tin matters more here than anywhere else in the range.The outer layer is a light baked-pastry aroma, warm and faintly buttery rather than toasted or spiced. It is quiet, as it should be: a laminated biscuit is not built around a flavour and anything assertive would sit oddly on a texture this delicate. What the aroma does tell you is the condition of the pack, because a laminated biscuit that has been open a few days smells noticeably flatter as well as eating softer.The flavour spike is modest and it is mostly richness. Lamination is a fat-heavy method by definition, since the fat is what separates the layers, so the eating is richer than the weight of a finger suggests even though the sweetness is pitched below a cookie. That combination, rich but not sweet, is unusual on the biscuit aisle and it is what makes these useful beside poached fruit or under cream rather than only on their own.The base structure is the shatter, and it is the entire point. When the water in a laminated dough turns to steam in the oven, it pushes the layers apart and the fat sets them in that expanded position, leaving a structure that is mostly air. A biscuit built that way does not break cleanly the way a thin plain one does; it collapses into flakes, which is why it sheds crumbs like nothing else in the tin and why it feels so light in the hand. It is also why it disappears: a structure that is mostly air offers almost no resistance, so a handful goes in the time a digestive takes to eat one.Getting it right in the cup. Do not dunk these. Air fills with liquid almost instantly, and a finger will be gone before you can lift it out. Beside them, brew one bag of ordinary black tea in 200ml at a full boil for three minutes with milk and keep it medium: they are not sweet enough to need a heavy cup and a strong brew simply walks over them. Plain coffee works for the same reason. If you are using them as a pudding, layer them with whipped cream and fruit at the table rather than in the kitchen, because anything wet softens laminated pastry within minutes. Move them to an airtight tin the moment the pack is opened and lie them flat.How water and temperature change it. Humidity is the enemy here more than in any other product in this range, because the very structure that makes a laminated biscuit good is a huge amount of exposed surface. A pack folded over on a worktop in a steamy kitchen will lose its flake within a day, and no amount of care afterwards brings it back. Heat matters much less: there is nothing here to melt or bloom, so a warm cupboard is tolerable where a damp one is not. In the cup, a medium steep with milk leaves room for the pastry, while a longer, hotter, more astringent brew dominates it; with a pudding, cold cream and cold fruit slow the softening slightly, which is one more argument for assembling at the last moment. ## Recipe Ideas Recipes, born here first The Everyday Mug How to serve Regal puff pastry fingers with tea. 4 min 1 serving Easy You'll need 3 pastry fingers 1 bag ordinary black tea 200ml water at a full boil A splash of milk Method 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. 10 min 4 servings Easy You'll need 8 pastry fingers 250ml double cream 200g raspberries or sliced strawberries 1 teaspoon icing sugar Method 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. 5 min 2 servings Easy You'll need 4 pastry fingers 2 black coffees A little dark chocolate, optional Method 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. 15 min 4 servings Easy You'll need 4 pastry fingers 500g poached pears, plums or rhubarb Cream or custard to serve Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._