- Butter - 100 Grams
- hmoov qab zib - 30 Grams
- Vanilla Qab Zib - 10 Grams
- hmoov - 100 Grams
- qe - 2 pieces
- ntsev - 1 pinch
- Ci hmoov - 5 Grams
- marzipan (almond mov paj) - 100 Grams
- hmoov qab zib - 1 Art. ib spoonful
- glaze - 150 Grams
Txiav 100 g ntawm butter rau hauv me me pieces thiab muab tso rau hauv ib lub tais nrog rau 30 g ntawm hmoov tsis muaj piam thaj thiab 10 g ntawm vanilla qab zib. Knead rau ob peb feeb tom qeeb qeeb. Tom qab ntawd ntxiv 100 g ntawm hmoov, 2 qe, 1 pinch ntawm ntsev thiab 5 g ntawm ci hmoov. Knead dua ntawm kev ceev ceev. Preheat qhov cub kom 180 ° C. Ua khob noom cookie lub khob noom cookie rau hauv pwm, dua li ntawv. Tsis txhob overfill, vim hais tias lawv yuav nce nyob rau hauv tus txheej txheem ntawm ci. Muab tso rau hauv qhov cub thiab ci rau li 35 feeb. Cia kom txias rau hauv grate. Lub caij no, ua cacti nrog kev pab ntawm ntsuab marzipan. Qhuav 150 g ntawm glaze on ib tug dej da dej. Lus Cim: Yog tias koj tsis muaj cov xim tiav, koj tuaj yeem ua kom nws: 100g ntawm hmoov qab zib tov nrog 1 tablespoon dej. Ntub lub frosting frosting to top. Thiab tam sim ntawd muab lub cactus on to top.
Kev Pabcuam: 25