DESCRIPTION:
RED VELVET COOKIE, RED VELVET SPONGE CAKE
 
INGREDIENTS:
Red velvet 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, caster sugar, 100% pure sugar cane, sodium bicarbonate, baking powder, cocoa powder, red food colouring, humectant E422, thickener E551. Traces of NUTS. Red velvet cake: caster sugar, 100% pure sugar cane, free range EGGS, 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), traces of SOYA, sugar, cocoa butter, whole MILK powder, emulsifier (SOYA lecithin), natural vanilla flavouring. Baking powder. Skimmed MILK, icing sugar. BUTTERMILK. White Wine Vinegar, Water, White Wine Vinegar made with 100% Spanish Grapes