all butter cookies with stem ginger and oats
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 480 kcal | 24% |
| Fat | 20.8 g | 30% |
| of which saturates | 13.7 g | 68% |
| Carbohydrate | 63.6 g | 24% |
| of which sugars | 31.8 g | 35% |
| Fibre | 3.3 g | — |
| Protein | 6.1 g | 12% |
| Salt | 0.58 g | 10% |
Open Food Facts, ODbL, record updated 4 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, nut Niacin, Thiamin) · Salted Butter (24%) (Butter (Milk) · Salt) · Crystallised Stem Ginger (18%) (Stem Ginger · Sugar) · Sugar · Oat Flakes (12%) · Golden Syrup (Invert Sugar Syrup) · Ground Ginger · Raising Agent: E503, Sodium Bicarbonate, E450 · Dried Skimmed Milk.
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E503Ammonium carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Dry biscuits”: 3.59 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.