- Butter - 100 garaam
- sonkorta budada ah - 30 garaam
- Vanilla Sugar - 10 garaam
- bur - 100 garaam
- ukunta - 2 xabbo
- cusbo - 1 qanjaruufo
- Dubo dubista - 5 garaam
- marzipan (cajiinka miraha) - 100 garaam
- sonkorta budada ah - 1 Art. beedka
- glaze - 150 garaam
Iska yaree 100 g oo subagga ah oo googooyi ah kuna rid baaquli 30 g oo sonkor ah budada ah iyo 10 g oo ah sonkorta vaniljiga. Knead daqiiqado yar oo xawaare ah tartiib tartiib ah. Ka dibna ku dar 100 g oo bur ah, 2 ukun, 1 qanjir oo milix ah iyo 5 g oo budada dubista ah. Mar kale ku dhufo xawaare dhexdhexaad ah. Isku day inaad foorno ilaa 180 ° C. Cajiiji cajiinka wax lagu qurxiyo, waraaqda la doorbido. Ha baqin, sababtoo ah waxay ku kici doonaan habka wax lagu dubo. Ku rid foornada iyo dubi ilaa 35 daqiiqo. U ogolow in aad ku qaboojiso shabaqa. Dhanka kale, samee cacti iyadoo la adeegsanayo marzipan cagaaran. Dhalaali 150 g glaze on biyaha qubeyska. Ogow: haddii aadan haysan dhirta dhamaystiran, waxaad si deg deg ah u dhigi kartaa: 100g oo sonkor ah budada ah oo isku qasan 1 qaado oo biyo ah. Saliidayn dusha sare ee barafka. Oo markiiba waxaad ku shubtaa sarreenka korkiisa.
Adeegyada: 25