DESCRIPTION:
WHITE CHOCOLATE COOKIE, BLUEBERRY MUFFIN CAKE, BLUEBERRY ICING, CRUMBLE
 
INGREDIENTS:
Blueberry Muffin 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, espresso. Traces NUTS. 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, Fresh blueberries. Crumble: WHEAT Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Sugar, Vegetable Oils (Palm, Rapeseed), Dextrose, Salt, Yeast