Lotus Biscoff Biscuit: Wheat flour, Sugar, Vegetable oils (contains one or more of soy bean oil, sunflower oil, canola oil, palm oil), Brown sugar syrup, Sodium bicarbonate (leavening), Soy flour, Salt, Cinnamon. Does not contain nuts. Contains: Wheat and Soy; Compound White Chocolate Button: Sugar, Vegetable fat, Hydrogenated vegetable fat, Whey permeate powder, Full cream milk powder, Emulsifier, lecithin (soy), Stabiliser, sorbitan tristearate, Emulsifier, Polyglycerol polyricinoleate, Vanillin; Compound Dark Chocolate Button: Sugar, Vegetable fat, Hydrogenated vegetable fat, Cocoa powder processed with alkali, Emulsifier, Lecithin (Soy), Stabiliser, Sorbitantristearate, Emulsifier, Polyglycerol polyricinoleate, Vanillin, Salt; Christmas Sugar Decor(Christmas Elements): Sugar, potato flour, corn starch, vegetable oil, glucose powder, maltodextrin, colorants (E133, E102, E129, E153, E174, E555, E171), gum arabic, carnauba wax; Mixed Sugar Decor (White Gold Star): Sugar, potato flour, corn starch, vegetable oil, glucose powder, maltodextrin, gum arabic, carnauba wax, E555, E171; Choco Decor Pen (Orange, Pink, Green): Sugar, Vegetable Fats and Oils, Skimmed Milk Powder, Cocoa Butter, Emulsifier (Soybean), Flavoring.

Servings: 10 pieces Package includes: 10 Lotus Biscoff Biscuit 1 Chocolate Pen/Orange 1 Chocolate Pen/Pink 1 Chocolate Pen/Green 2 packs of Sugar Decor 1 pack of Compound White Chocolate Coins 1 pack of Compound Dark Chocolate Coins 10 Packaging Bags Instructions: 1. Fill a measuring cup with hot water at about 50-60°C. 2. Soak the Compound white chocolate coins and dark chocolate coins in the hot water until melted. During this process, you can pick up the chocolate bags and gently knead them with your hands to help them melt evenly. 3. While waiting, you can soak the chocolate pens in the 50-60°C warm water for 1-2 minutes until the chocolate inside softens. 4. At this point, cut the tip of the pen, and you can draw names and patterns on baking paper. After cooling and solidifying, these can be used as decorations on the cookies. 5. Once the chocolate is melted, cut a small opening in the piping bag and draw the shape of a Christmas tree on the caramel cinnamon cookies. 6. Then, before the chocolate solidifies, sprinkle sugar pearls and the decorations made with the chocolate pen on top.