DESCRIPTION:
 
WHITE CHOC COOKIE, RASPBERRY SPONGE CAKE, WHITE CHOCOLATE SPREAD, FREEZE DRIED RASPBERRIES 
 
INGREDIENTS:
White chocolate raspberry 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. Cocoa powder. Traces of NUTS. 
White choc spread: Sugar, Vegetable Oils and Fats (Shea, Sunflower), Whole MILK Powder, Sugar and Cocoa Butter), Whey MILK Powder, Emulsifiers (E-322 SOYA Lecithin, E-471) and Natural Flavours. Freeze dried raspberries 100%. cake: caster sugar, 100% pure sugar cane, free range EGGS, stork, vegetable oils, (rapeseed, palm, sunflower), water, salt, emulsifiers (lecithin, mono- and diglycerides of fatty acids, citric acid, WHEAT flour, calcium carbonate, iron, niacin (b3), thiamin (b1), traces of SOYA, sugar, cocoa butter, whole MILK powder, emulsifier (SOYA lecithin), natural vanilla flavouring. Baking powder. Skimmed MILK, icing sugar