- Cream - 110 milliliters
- Roj - 100 grams
- Qe - 1 daim
- Vanillin - 2 Grams
- Qab zib - 80 Grams
- Hmoov - 350 Grams
- Txiv Neej - 100 Grams
- Ci Hmoov - 2 Teaspoons
- Ntsev - 0.5 teaspoons
1. Raisin xaiv thiab ncuav dej kub rau 20-30 feeb. Thaum lub raisins ua mos, ntws dej, thiab qhuav lub raisins. 2. Ua kom txhij rau qhov butter. Qe tshaj nrog qoob loo. Ntxiv butter thiab nplawm tag nrho ua ke. 3. Ncuav qab zib thiab vanillin rau hauv creamy qe loj. Sau qee cov tshuaj tsw qab ntawm cov roj tsuag. Sib tov qhov sib tov zoo. 4. Tshem cov hmoov nplej thiab sib tov nrog cov hmoov ci. Ncuav hmoov, ntsev thiab raisins rau hauv lub tov. Ua kom zoo thiab knead lub khob noom cookie. Cov khob noom cookie rau daim ntawv qhia no yog mos thiab tsis heev. 5. Npog cov ntawv ci nrog daim paib. Qhov cub kom sov txog 180 degrees. Txiav lub khob noom rau plaub caug pieces thiab glaze lub npas. Muab cov ncuav qab zib tso rau ib daim ntawv ci. Ntuav lub ncuav qab zib rau sab saum toj nrog cream. Lub biscuits siav rau li 25 feeb.
Kev Pabcuam: 40