Ginger White Chocolate Cookies

Dark Brown Sugar (Sugar, Cane molasses, Humectant (Glycerol)), Free range EGGS, Baking Powder (Raising agents (E450 (diphosphates), E500 (Sodium carbonates)), Maize starch), Ground Cinnamon, Ground Nutmeg, Ground Ginger, Vanilla extract (Invert sugar syrup, Vanilla extract, Water), Bicarbonate of Soda (Raising Agents (E500 (Sodium carbonates)), Salt (Salt, Anti-caking agent (Sodium ferrocyanide). Block Margarine (Vegetable Oils in varying proportions (75%) (Rapeseed, Palm1, Sunflower), Water, Salt (1.4%), Emulsifier (Mono and Diglycerides of Fatty Acids), Acid (Citric Acid), Vitamin A and D, Flavourings, 1Stork is committed to Sustainable Palm Oil,), Belgian white chocolate couverture (min cocoa 28%, min MILK solids 23%), Sugar, Cocoa butter, Whole MILK powder, Cocoa mass, Emulsifier (SOYA Lecithin), Natural vanilla), Plain Flour (WHEAT flour (WHEAT, Calcium, Iron, Vitamin B3, Vitamin B1)

For allergens, see ingredients in CAPITALS.

As our bakery handles nuts, peanuts, eggs, milk, soya, sesame and gluten, we cannot guarantee allergen-free products.

Devour our cookies within 3 days of receiving them (good luck with that!), or store them in the fridge for later. And if you're really serious about your cookie stash, you can freeze them for 3 weeks. Because let's face it - a cookie emergency can strike at any time.

What's the best way to eat these?

Our cookies taste even more delightful when they are warmed up a bit. If you're looking for a warm and gooey centre, we suggest preheating your oven to 180°C and baking for 3-5 minutes. To take it up a notch, you could add a scoop of your favourite ice cream on top, or simply enjoy them on their own with a relaxing cup of tea.