A Korean shortbread cookie with coconut. It has been on sale since 1979 and was celebrated because butter was not widely used in Korea. Tastes best with coffee or milk.
(Lotte Butter Biscuit 1979)
Wheat flour, sugar, vegetable oils partially hardened [palm, coconut], palm oil, coconut powder (4.6%), wheat fiber, butter (3%), acidity regulator: E503; Raising agent: E500; Corn starch, salt, fructose-glucose syrup, licorice syrup [licorice extract, LACTOSE, glucose syrup], stabilizer: protease, asparaginase; Flavor, yeast, palm extract.
Nutritional values per 100g
of which saturated fatty acids: 16g
of which sugar: 22g