Biscuits With Chocolate and White Filling - Very Hard Biscuit After Few Days

Good morning,

Biscuit ingredients:

wheat flour, vegetable fat, sugar, low-fat cocoa, glucose syrup, whole egg pulp, starch, skimmed milk powder, soy lecithin, emulsifier, flavoring, raising agents.

Chocolate filling:

Sugar, rafined oil, chocolate, modified starch, emulsifier

White filling:

Sugar, vegetable oil, modified starch, lactose, vegetable fat, almonds paste, emulsifier

Biscuits/filling 75%/25%

White filling is not liquid anymore but the chocolate one is ok - both are thermostable.

I know that the moisture content is too high, but baking at higher temperatures can solidify the white filling.

The fillings after baking have a temperature below 100 degrees Celsius

Maybe reducing the glucose syrup will help to lower the moisture content, which should be around 3-4%?

Thank you all in advance for your advices.