Ingredients: wheat flour from France (gluten), demerara sugar, coated milk chocolate sweets (65%) (sugar, cocoa butter, skimmed milk powder, cocoa paste, filtered whey powder, wheat flour, anhydrous milk fat, pastry butter, starch, emulsifier (sunflower lecithin), fruit and plant concentrate (safflower, radish, black carrot, lemon, hibiscus), spirulina concentrate, coating agent (carnauba wax, beeswax), vanilla natural flavor, inverted cane sugar.
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.