DESCRIPTION:
 
WHITE CHOCOLATE COOKIE, CARROT CAKE SPONGE, WALNUTS, BISCOFF CRUMB, CREAM CHEESE FROSTING
 
INGREDIENTS:
Carrot cake cookie
Base: stork, vegetable oils 70% (rapeseed, palm, sunflower), water, salt, emulsifiers (lecithin, mono- and diglycerides of fatty acids, citric acid, WHEAT flour, calcium carbonate, iron, niacin (b3), thiamin (b1), free range EGGS, salt, sugar, cocoa butter, whole MILK powder, emulsifier (SOYA lecithin), natural vanilla flavouring, 100% natural unrefined light brown sugar, sodium bicarbonate, cornflour. Traces of NUTS.
Carrot cake: free range EGGS, WHEAT flour, calcium carbonate, iron, niacin (b3), thiamin (b1), traces of SOYA, light brown sugar, cocoa butter, whole MILK powder, emulsifier (SOYA lecithin), natural vanilla flavouring. Carrots, vegetable oil, WALNUTS cinnamon.
Biscoff crumb: WHEAT Flour, Sugar, Vegetable Oils (Palm*, SOYA Candy Sugar Syrup, Raising Agent (Sodium Hydrogen Carbonate), Soya Flour, Salt, Cinnamon
Cream cheese icing: Sugar, Palm Fat, Water, Invert Sugar Syrup, Emulsifiers (E471, E435, E481), Sea Salt, Preservative (E202), Stabiliser (E450), Flavouring, Acidity Regulators (E524, E330), Colour (E160a)