@saadaljazwe876: #مطعم الشبح#بنغازي🇱🇾 #طرابلس_بنغازي_المرج_البيضاء_درنه_طبرق #fyp #viral

مطعم الشبح للمأكولات الشعبيه

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Sunday 26 October 2025 19:17:06 GMT

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عُـمـر :

ربي يبارك مشاءالله تبارك الله

2025-10-26 19:26:37

0

منعم الحاسي :

💯💯💥💥💥💥💥💯💯💯💯💯

2025-10-28 18:48:46

1

زياد هويدي :

🔥🔥🔥

2025-10-26 23:48:13

1

🥷🏻🇬🇧𝘼𝙎𝙇𝙊𝙈𝙃 |4:5💔 :

الله يبارك عليما الله انك راجل تنفع ياسعودي وربي يباركلك❤❤

2025-10-26 23:04:47

1

حمادي اليمني :

تبارك الرحمن

2025-11-14 00:11:16

1

Anas Alshukri :

مشاءالله بي رزق القوي ياجيره

2025-11-19 06:45:00

1

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I love these ginger snaps so much, I made SIX DOZEN this time! I know some of you have already made and loved this recipe, but I wanted to share it again for all my new friends here! Of course, I accidentally forgot the sourdough discard, so we got a little baking experiment out of it! Both versions were delicious, but I definitely prefer the texture with discard. That crunchy, crackly outside and soft, chewy middle gets me every time! I seriously can’t get enough of these cookies! Sourdough Ginger Snaps Makes approximately 12 large cookies Cookie scoop size 16 Ingredients 1½ sticks unsalted butter (170 g) 1 cup sugar (200 g) ¼ cup molasses (85 g) ¼ cup sourdough discard (60 g) 1 large egg 2 cups all-purpose flour (240 g) 1 tsp baking soda (5 g) ½ tsp salt (3 g) 2 tsp ground ginger (4 g) 1 tsp cinnamon (2.5 g) ¼ tsp ground cloves (0.5 g) ⅛ tsp cardamom (0.25 g) Organic cane sugar for rolling Instructions 1. Cream butter and sugar together. Mix in the molasses, egg and sourdough discard. 2. Add the dry ingredients and mix until combined. 3. Scoop the dough into balls and freeze until firm. 4. Roll in organic cane sugar and bake at 350°F for approximately 10–14 minutes, or until the edges are set and centers are still soft. 5. Let cool on the baking sheet for 5 minutes. My tips! I love using organic cane sugar because the larger crystals give these cookies the best crunchy, crackly outside while keeping the centers soft and chewy! I also tested these with and without sourdough discard. Both were delicious, but I definitely prefer the texture with discard! #sourdoughdiscard #gingersnaps #sourdoughcookies #christmascookies #homebaking

I love these ginger snaps so much, I made SIX DOZEN this time! I know some of you have already made and loved this recipe, but I wanted to share it again for all my new friends here! Of course, I accidentally forgot the sourdough discard, so we got a little baking experiment out of it! Both versions were delicious, but I definitely prefer the texture with discard. That crunchy, crackly outside and soft, chewy middle gets me every time! I seriously can’t get enough of these cookies! Sourdough Ginger Snaps Makes approximately 12 large cookies Cookie scoop size 16 Ingredients 1½ sticks unsalted butter (170 g) 1 cup sugar (200 g) ¼ cup molasses (85 g) ¼ cup sourdough discard (60 g) 1 large egg 2 cups all-purpose flour (240 g) 1 tsp baking soda (5 g) ½ tsp salt (3 g) 2 tsp ground ginger (4 g) 1 tsp cinnamon (2.5 g) ¼ tsp ground cloves (0.5 g) ⅛ tsp cardamom (0.25 g) Organic cane sugar for rolling Instructions 1. Cream butter and sugar together. Mix in the molasses, egg and sourdough discard. 2. Add the dry ingredients and mix until combined. 3. Scoop the dough into balls and freeze until firm. 4. Roll in organic cane sugar and bake at 350°F for approximately 10–14 minutes, or until the edges are set and centers are still soft. 5. Let cool on the baking sheet for 5 minutes. My tips! I love using organic cane sugar because the larger crystals give these cookies the best crunchy, crackly outside while keeping the centers soft and chewy! I also tested these with and without sourdough discard. Both were delicious, but I definitely prefer the texture with discard! #sourdoughdiscard #gingersnaps #sourdoughcookies #christmascookies #homebaking

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