# Walker's Shortbread Fingers, 10 Pack 160g ## Commerce action policy **Price:** £3.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/walkers-shortbread-fingers-10-pack-160g/` _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/walkers-shortbread-fingers-10-pack-160g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Walker's **Price:** £3.00 GBP **GTIN:** 039047011304 **Stock:** instock ## Summary Walker's Shortbread Fingers is the plain classic from the Speyside house: ten fingers, 160g to the pack, with nothing on them and nothing in them.Ingredients and dietary suitability: Per the published ingredient list for this barcode 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. The crumb is the whole product: short, sandy and melting, barely sweet and quietly salted. Two fingers with a proper pot, and never in the mug.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 Walker's Shortbread Fingers is the plain classic from the Speyside house: ten fingers, 160g to the pack. Ten fingers across 160g is 16g each, worked out from the published pack figures rather than a weight printed on the pack. This is the one to buy if you want shortbread rather than a shortbread-based confection. A plain finger has nothing on it and nothing in it, so the whole product is the crumb: short, sandy, melting, collapsing under the teeth instead of snapping. That is a harder thing to get right than it looks, because there is no coating or filling to cover a mistake, and it is also why plain shortbread is the fair test of any shortbread maker. The Taste Profile Shortbread crumb: ●●●●● (5/5) The entire product. Short, sandy and melting, collapsing rather than snapping, and coating the mouth with fat almost immediately. Sweetness: ●●●○○ (3/5) Restrained, and less than almost anything else on the biscuit shelf. Shortbread is a fat bake rather than a sugar one, which is why it can be eaten with savoury things. Salt: ●●●○○ (3/5) Present and doing quiet work. It is what stops a rich buttery biscuit reading as flat, and it is the reason plain shortbread suits cheese and strong coffee. Finish: ●●●●○ (4/5) Long, because fat clears slowly. A second finger lands on top of the first rather than starting fresh, which is the honest reason ten is a lot. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind The Pack Walker's is built in Aberlour in Speyside and shortbread is what the name means internationally. A plain finger is the format the house is judged on, because there is nowhere for a shortcut to hide: the texture comes from the ratio of fat to flour and from the bake, not from a raising agent, a filling or a coating. Get any part of it wrong and you have a hard sweet biscuit rather than shortbread, which is why most supermarket shortbread is disappointing in a way that most supermarket digestives are not. The finger shape is not decorative either. A rectangle bakes evenly, breaks cleanly off a tray and, most usefully, gives a consistent portion: ten fingers from 160g means each one is about the same, which matters with a biscuit this rich. The traditional fork marks across the top are also functional rather than ornamental, since docking a high-fat dough lets steam escape and stops the biscuit lifting and doming in the oven. The full ingredient declaration, the nutrition panel and the allergen statement are printed on the current UK pack. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Our Commitment To The Planet The pack that arrives is the current UK retail pack rather than an import made to a different recipe for another market. The outer pack and any inner sleeve take different recycling routes, and those routes differ by council. Read the current UK pack and check locally. Shortbread goes stale rather than soft, which means it lasts longer than most biscuits if it is kept airtight. Buying a pack you will finish is still the single biggest thing you can do about waste. How Does Walker's Shortbread Fingers, 10 Pack 160g Compare to: Walker's Shortbread Highlanders, 8 Pack 160g: the same weight in eight thicker rounds rather than ten fingers. A more substantial single piece and a slightly different eating pace; the same crumb underneath. Walker's Chocolate & Caramel Wee Chunkies Shortbread, 125g: the dressed-up version. Richer and sweeter, but this plain pack is the better shortbread. Paterson's Shortbread Fingers, 300g: the larger rival pack. Worth comparing directly if you get through shortbread regularly, since the format is identical and the difference is house style. Ideal Brewing Conditions Plain shortbread is easy with a cup, because it is not sweet enough to need correcting and it is buttery enough to soften a sharp drink. That means you can pick the cup for its own sake rather than to fix the biscuit, which is unusual. A good leaf tea and a plain black coffee are both excellent, and so, genuinely, is a dry sherry. The Pot And Two Brew: A leaf Assam, Ceylon or a good Darjeeling in a pot, four minutes. Shortbread is one of the few biscuits that rewards a better tea rather than merely tolerating one. Milk: A splash with a brisk tea; none at all with a Darjeeling, where it would cover the very thing you are pairing with. Count: Two fingers. Fat clears slowly and a third lands on top of the second. Do not dunk: A short high-fat crumb has nothing holding it together in hot liquid. This is the biscuit that most reliably ends up at the bottom of the mug. The Cheese Board Route Serve: Plain shortbread with a hard cheese, which sounds odd and is an old pairing. Why it works: The biscuit is barely sweet and carries real salt, so it behaves more like an enriched oatcake than a sweet biscuit next to a mature cheddar. Drink: A dry sherry or a plain black coffee rather than tea, both of which have the acidity or the bitterness to cut butter. Avoid: Anything sweet alongside. Chutney against shortbread turns the whole plate into pudding. Serving Notes For Walker's Shortbread Fingers, 10 Pack 160g Water temperature: Full boil for black tea, or just off the boil for a Darjeeling. Measure: One teaspoon of leaf per cup, two fingers a person. Steep: Four minutes in a pot, unsweetened. Service: A splash of milk with a brisk tea, none with a lighter one. Dunk: No. This is the biscuit most likely to end up in the bottom of the cup. Iced version: Unsweetened iced black tea. Cold cuts butter more sharply than warmth does, which suits shortbread unusually well. Best with: Leaf Assam or Darjeeling from a pot, plain black coffee, a dry sherry, or a hard cheese. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change. Finger weight: 160g across ten fingers is 16g each. That is worked out from the published pack figures rather than a weight printed on the pack. Storage: Airtight, cool and dark. Shortbread goes stale rather than soft, and its fat content means it picks up other smells from a cupboard readily. Child safety: Keep the kettle and the hot mug out of reach of children while you brew. ## Product Questions What makes plain shortbread harder to make than a coated biscuit?There is nowhere to hide. The texture comes from the ratio of fat to flour and from the bake alone, with no raising agent, filling or coating to cover a mistake. That is why plain shortbread is the fair test of a shortbread maker. Can I dunk it?No, and of everything we sell this is the biscuit most likely to end up at the bottom of the cup. A short high-fat crumb has nothing holding it together once it is wet. What should I drink with it?Almost anything good, which is unusual. A leaf Assam or Darjeeling from a pot, a plain black coffee, or a dry sherry. Shortbread is not sweet enough to need correcting, so you can choose the cup for its own sake. How big is each finger?160g across ten fingers is 16g each, worked out from the published pack figures rather than a weight printed on the pack. Shortbread with cheese, really?Yes, and it is an old pairing. Plain shortbread is barely sweet and carries real salt, so next to a mature cheddar it behaves more like an enriched oatcake than a sweet biscuit. Leave the chutney off. How should I store it?Airtight, cool and dark. Shortbread goes stale rather than soft, so it keeps longer than most biscuits, but its fat content means it takes up other smells from a cupboard readily. Why are there fork marks across the top?They are functional. Docking a high-fat dough lets steam escape during the bake, which stops the biscuit lifting and doming, so the finger stays flat and even. Does it make a decent gift?It is one of the safest small gifts there is, because almost nobody dislikes plain shortbread. A pack with a caddy of leaf tea reads as considered rather than picked up. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten) and milk. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), butter (milk) (34%), sugar, salt.Typical values per 100g, as publishedPer 100gEnergy533 kcalFat30.3gof which saturates18.9gCarbohydrate58.4gof which sugars16.2gFibre2.1gProtein5.6gSalt0.7gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsShortbread crumbthe whole productShort, sandy and melting, collapsing rather than snapping. With nothing on it and nothing in it, the crumb is all there is, which is why the format is the fair test of a shortbread maker.Restrained sweetnessless than most biscuitsShortbread is a fat bake rather than a sugar one, which is why it does not need a cup to correct it and why it can sit next to a hard cheese.Saltquiet but presentThe thing that stops a rich buttery biscuit reading flat, and the reason plain shortbread suits savoury pairings and strong coffee.Finger format10 to the packA rectangle bakes evenly, breaks cleanly and gives a consistent portion, which matters with a biscuit this rich. The fork marks across the top are docking, which lets steam out so the finger stays flat.Pack weight160g The 16g a finger is worked out from the published pack figures.Pack: Walker's Shortbread Fingers, 10 Pack 160g; a pack of ten plain shortbread fingers. Best before the date printed on the pack, and best kept airtight, cool and dark.Characterising components shown.Sourcing & blend. Walker's Shortbread Fingers, 10 Pack 160g carries the Walker's name, built in Aberlour in Speyside, where shortbread is what the house means internationally. A plain finger is the format any shortbread maker is judged on, because the texture has to come from the ratio of fat to flour and from the bake rather than from a raising agent, a filling or a coating. The pack you receive is the current UK retail pack rather than an import made to a different recipe for another market. The account of docking a high-fat dough to let steam escape, and of fat clearing slowly so a second finger lands on top of the first, is general baking behaviour, and the texture reading is our own editorial assessment against the current pack format and the brand's published description.What is in Walker's Shortbread Fingers, 10 Pack 160g, and what is not:In: ten plain shortbread fingers, 160g to the pack and 16g a finger by calculation.Not sweet: shortbread is a fat bake rather than a sugar one, which is why it sits below almost everything else on the biscuit shelf for sweetness and why it works beside a hard cheese.Not a dunker: a short high-fat crumb has nothing holding it together once it is wet. This is the biscuit most likely to end up at the bottom of the cup. ## Flavour Science The flavour of Walker's Shortbread Fingers, 10 Pack 160g is built in three layers, and with a plain shortbread all three of them are doing quiet work rather than announcing themselves.The outer layer is texture rather than taste, and it arrives before anything else. A high-fat, low-moisture bake collapses under the teeth instead of snapping, and it coats the mouth with fat within a second. That coating is the whole sensation of shortbread and it is why a biscuit with almost no flavouring in it still reads as rich and complete.The flavour spike is the bake itself. With nothing added, what you taste is what the oven did: a faint toasted note at the edges where the piece browned, a cleaner and paler flavour through the middle, and a restrained sweetness that sits well below almost anything else on the biscuit shelf. This is the layer that separates good shortbread from bad, because there is no coating to cover an over-bake or an under-bake.The base structure is salt and the finish. The salt is quiet but structural: it is what stops a rich buttery biscuit reading flat, and it is the reason plain shortbread can sit beside a mature cheese rather than only beside a cup of tea. The finish is long, because fat clears slowly, and that is the honest reason two fingers is a serving and ten is a pack rather than a sitting.Getting it right in the cup. Two fingers a person with a leaf tea in a pot, four minutes, unsweetened, with a splash of milk if the tea is brisk and none at all if it is a Darjeeling. Shortbread is one of the few biscuits that genuinely rewards a better tea rather than merely tolerating one, because it is not sweet enough to need correcting. Do not dunk it. Keep the pack airtight, cool and dark: shortbread goes stale rather than soft, so it keeps well, but its fat content means it takes up other smells from a cupboard readily.How water and temperature change it. Because there is no sugar to cut, the cup is cutting fat here instead, and astringency is what cuts fat. A longer, hotter steep gives a cleaner palate between fingers; a short, milky brew leaves the butter sitting and the second finger tastes heavier than the first. Hard tap water blunts astringency, so brew a minute longer in a hard water area. Cold is the surprise: unsweetened iced black tea cuts butter more sharply than the same tea hot, which makes it a better summer pairing for shortbread than for almost any other biscuit we sell. ## Recipe Ideas Six ideas below, starting with the pot. Recipes, born here first The Pot And Two Fingers How to serve Walker's Shortbread Fingers with a proper pot of tea. 6 min 2 people Easy You will need 4 Walker's Shortbread Fingers 2 teaspoons leaf Assam or Darjeeling 500ml water at a full boil A little milk if the tea is brisk Method Warm the pot, then brew leaf tea for four minutes. Pour unsweetened, with a splash of milk for an Assam and none at all for a Darjeeling. Serve two fingers a person. Keep them out of the mug entirely. What you will end up with: The pairing that shows why shortbread is worth good tea rather than whatever is in the cupboard. Shortbread And Cheddar How to serve Walker's Shortbread Fingers with cheese. 5 min 4 people Easy You will need 6 Walker's Shortbread Fingers 200g mature cheddar A dry sherry or a plain black coffee Method Break the fingers in half rather than serving them whole; this is a savoury plate, not a biscuit plate. Slice a mature cheddar thin and let it come to room temperature. Pour a dry sherry or a plain black coffee, both of which cut butter. Leave the chutney off; sweet against shortbread turns the plate into pudding. What you will end up with: An old pairing that works because plain shortbread is barely sweet and properly salted. Millionaire Base How to use Walker's Shortbread Fingers as a millionaire shortbread base. 25 min + chill 12 pieces Medium You will need 160g Walker's Shortbread Fingers 30g melted butter 1 tin caramel 200g dark chocolate Flaky salt Method Crush the fingers and bind with only 30g of melted butter; shortbread is already fat-rich and more will make a greasy base. Press hard into a lined tin and chill for thirty minutes. Spread a tin of caramel over and chill again. Pour 200g of melted dark chocolate over the top, scatter flaky salt and chill until set. What you will end up with: A millionaire shortbread built in twenty-five minutes rather than baked, with a base that tastes of proper shortbread. Coffee And One How to serve Walker's Shortbread Fingers with black coffee. 4 min 1 cup Easy You will need 1 cup plain black coffee 1 Walker's Shortbread Finger Method Brew a plain black filter coffee, unsweetened. Serve one finger, not two; fat clears slowly and the second lands on top of the first. Alternate a sip and a bite rather than finishing one then the other. Avoid a sweetened or flavoured coffee, which has nothing to offer a biscuit this restrained. What you will end up with: Coffee bitterness against butter, which is a cleaner pairing than coffee against sugar. Strawberries And Cream Plate How to serve Walker's Shortbread Fingers with summer fruit. 8 min 4 people Easy You will need 8 Walker's Shortbread Fingers 400g strawberries 300ml whipped double cream A little lemon zest Method Hull and halve the strawberries and leave them to sit for ten minutes with a little lemon zest and no sugar. Whip the cream loosely rather than stiffly. Serve two fingers a person alongside for dipping. Assemble at the table; shortbread softens the moment it touches fruit. What you will end up with: An Eton mess taken apart, with the shortbread doing the job the meringue usually does but without the sweetness. Iced Tea And Shortbread How to serve Walker's Shortbread Fingers in summer. 5 min + overnight 2 glasses Easy You will need 4 bags black tea 600ml cold water Ice 4 Walker's Shortbread Fingers Method Steep four bags in 600ml of cold water in the fridge overnight, then lift them out. Pour over ice, unsweetened. Serve two fingers a person alongside. Notice that cold cuts butter more sharply than a hot cup does. What you will end up with: The one biscuit where an iced pairing is arguably better than the hot one, because the cup is cutting fat rather than sugar. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._