We bake all butter shortbread rounds, pipe on a hazelnut praline, enrobe in sustainable cocoa milk chocolate & then top with a whole hazelnut.
Milk Chocolate (Sugar, Cocoa Butter, Whole Milk Powder, Cocoa Mass, Emulsifier: Soya Lecithin, Natural Vanilla Flavouring) (32%), Wheat Flour (With Added Calcium Carbonate, Iron, Niacin and Thiamin), Gianduja Nut Chocolate (Sugar, Hazelnuts, Cocoa Mass, Cocoa Butter, Emulsifier: Soya Lecithin) (18%), Salted Butter (Milk), Sugar, Whole Hazelnuts (5%), Salt.
|Typical Values||Per 100g||Per 22g serving|
|of which saturates||16g||3.5g|
|of which sugars||35g||7.6g|
Please get-in-touch with me about this biscuit range...