- Caano - 3 koob
- Caano ama biyo - 0.5 koob
- Cream Cream - 0,5 koob
- Butter - 200 garaam
- Sisin - 1 st. beedka
- Hilibka - 500 garaam (walaaq)
- Baradhadu - 3-4 gogo '(walxo)
- Basasha - 2 Piece (walxo)
- Ukun - 1 xabbo (walxo)
- Maraq ama biyo - 150 garaam (buuxi)
- Salt, basbaas - Si dhadhanka loo buuxiyo (buuxinta)
1. Hilibka u googooyey qaybo yaryar. Ku dar milix iyo basbaas. Iska ilaali iyo meel qaboojiyaha ilaa 1.5 saacadood. 2. Nadiifi burka la shiilay subagga oo ku dar caano, labeen dhanaan iyo khal. Knead cajiinka. Cajaji cajiinka oo ku rid qaboojiyaha ilaa 20 daqiiqo. Ka dibna cajiin xayawaankaaga ka samee keega oo ku rid baqshad. Mar labaad ku rid qaboojiyaha. Sidaa u samee 3-4 jeer si aad u samaysid budada cajiinka ah. 3. Baradhada Peel iyo basasha ee buuxinta. Iska yaree baradhada tuubooyinka khafiifka ah. Iska yaree basasha qeybaha kala badh. Qaybi cajiinka laba qaybood. Hal qayb ka badan. Is dabaji labada qaybood ee cajiinka wareegyada. Goobo ballaaran ayaa lagu dhejiyaa qaabka iyo qaabeynta dhinacyada. 4. Buuxinta ayaa lagu dhejiyaa lakabyo cake ah. Hilibka koowaad, ka dibna baradhada. Salt iyo basbaas. Iska ilaali basasha iyo bacda subagga. 5. Wareegga labaad si uu u xiro walxahaas oo si adag u daboolo geesaha. In xarunta dhexe ee cake dalool daloolka iyo ku xiri cajiinka cajiinka. Saliiday keegga ukunta. 6. Cake ayaa la dubay ilaa 1.5 saacadood. 30 daqiiqo ka dib, buuxi godka leh maraq. Marka timirta la jarjaray, waa in lagu daboolaa foornada oo la dubay.
Adeegyada: 6-8