Bubble frappe gingerbread biscuit

wheat flour 42.7% , sugar 17.1% , partially inverted sugar syrup 8.9% , palm oil 5.7% , glucose syrup 4.1% , invert sugar syrup 3.2% , free range eggs 2.6% , palm stearin 2.2% , rapeseed oil 1.9% , sunflower oil 1.7% , ginger powder 1.6% , E500ii 1.4% , E162 1.3% , E160c 1.2% , E100 1.2% , free range egg white 1.1% , E260 1.1% , lemon juice from concentrate 1.0%