Ingredients: wheat flour from France (gluten), demerara sugar, chocolate dragees (sugar, cocoa butter, skimmed milk powder, cocoa powder, milk powder, emulsifier (soy lecithin), coating agents: E414, E903, E901, coloring agents: E171, E101, E132, E120, E160a).
Gourmet tips: to bake a dozen large cookies or twenty smaller ones, you will need: 120 g of butter, 2 eggs and an adult's help. 1/ Preheat the oven to 200°C (thermostat 6/7). 2/ Pour the contents of the bottle through a colander into a mixing bowl to separate the chocolate buttons from the rest of the mixture. 3/ In another bowl, mix together the melted butter and eggs. 4/ Pour the contents of this bowl into the mixing bowl containing the preparation and stir until you obtain a consistent dough. 5/ Form small dollops, flatten them out and then place them on baking paper on a baking tray, spacing them apart. 6/ Add the chocolate buttons by lightly pressing them into the dough. 7/ Bake for 10 to 15 minutes keeping an eye on the progress. 8/ Let your cookies cool on a rack. 9/ Enjoy!
Store in a dry place and away from light.
Possible traces of nuts, gluten, mustard,sesame, milk, eggs, sulfites, soy.