- Apricots, nyob kas poom - 500 Grams
- Qe - 1 daim
- Butter (margarine) - 100 Grams
- Qab Zib - 6 Art. diav
- Mis - 1 st. ib spoonful
- Hmoov - 250 Grams
- Powdered qab zib - 180 Grams
- Txiv qaub kua txiv - 3 st. diav
1. Nyob rau hauv ib lub tais, ua txhaum lub qe, ntxiv qab zib, softened butter thiab mis nyuj haus. Peb sib tov tag nrho no ua ke nrog lub tov khoom. Ntxiv cov hmoov nplej, sib tov nws. 2. Dov rau ntawm lub rooj (lub rooj yog sprinkled nrog hmoov) ua khob noom cookie txheej txog 5 millimeters. Pebcaug ntawm peb centimeters peb tau txiav tawm lub voj voog (los ntawm txoj kev pwm). Koj tuaj yeem ua qhov no nrog ib khob. Peb ntub lub lauj kaub nrog roj, peb npog nws nrog daim ntawv ci. Tshaj tawm cov voj voog ntawm no. Ci hauv qhov cub (180 degrees). 3. Rau cov qoob loo ziab me ntsis qhuav, kis mus rau ntawm daim ntawv napkins. 4. Npaj cov glaze. Nyob rau hauv ib lub tais, sib tov txiv qaub kua txiv thiab qab zib hmoov. 5. Muab cov ncuav qab zib tso rau hauv cov hniav nyiaj hniav kub. Ua li no, koj tuaj yeem siv cov hniav nyiaj hniav kub. Tom ntej, glaze watering lub ncuav qab zib, thiab muab ib nrab ntawm lub apricot nyob rau hauv qhov chaw ntawm txhua lub khoom qab zib. Ua ntej lub ci ntsa tawv, lub ncuav qab zib yog sab laug rau ntawm grate. 6. Tom qab tso ntawm daim tais thiab peb tuaj yeem ua haujlwm.
Kev Pabcuam: 10