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@sergeichichinadze: Кто решает судьбу Абхазии? #абхазия #россия #abkhazia #abh #апсны

Sergei Chichinadze 🇬🇪
Sergei Chichinadze 🇬🇪
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Region: GE
Sunday 14 December 2025 12:01:19 GMT
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Comments

user404278494080
Тарас Кримченко :
2025-12-14 15:57:22
6
tarba048
Tarba :
сгы портрет
2025-12-24 11:04:24
0
vadim65.3
vadim65.3 :
ЧЁРТ НАДОЕЛ
2025-12-16 14:36:38
1
aslan_isa5
mupaf :
Лабан как дела,
2025-12-16 10:03:52
0
user404278494080
Тарас Кримченко :
2025-12-14 15:57:40
0
user22496740136938
виолетта :
как вы завидуйте у нас боженька авы завидуйте молча🙏
2025-12-16 05:15:39
1
leopoldovich2
Leopoldovich :
видать, пригорает
2025-12-14 15:41:45
1
sergeihomutov4
sergeihomutov4 :
👍👍👍
2025-12-17 15:26:22
0
boris.gvaramia7
boris gvaramia :
💯💯💯
2025-12-14 20:39:51
0
boris.gvaramia7
boris gvaramia :
💯💯💯💯💯💯💯💯💯💯💯
2025-12-14 20:39:23
0
boris.gvaramia7
boris gvaramia :
💯
2025-12-16 17:32:45
0
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Other Videos

It’s a classic with a twist, try out my Biscoff Caramel Slice 🤌🏼 - Biscoff Caramel Slice Base 120g plain flour 60g almond meal 60g brown sugar 125g unsalted butter, melted 1 tsp ground cinnamon Pinch of salt Biscoff Caramel Layer 395g sweetened condensed milk (1 tin) 120g smooth Biscoff spread 80g brown sugar 150g unsalted butter Chocolate Topping 180g dark or milk chocolate 10g neutral oil Crushed biscoff biscuits, for topping Preheat oven to 180°C fan and line a 20cm square tin with baking paper. Mix flour, almond meal, brown sugar, cinnamon, salt, and melted butter until combined. Press into the tin and bake for 15 minutes until golden. Let cool slightly. For the caramel, stir condensed milk, Biscoff, brown sugar, and butter in a saucepan over medium heat for 10–12 minutes until thick and golden. Stir in a pinch of salt. Pour caramel over the base, smooth out, and bake again at 180°C for 10 minutes. Cool until set. Melt chocolate with oil, pour over caramel layer, and cover with crushed biscoff biscuits. Chill to fully set, then slice with a hot knife for clean edges.
It’s a classic with a twist, try out my Biscoff Caramel Slice 🤌🏼 - Biscoff Caramel Slice Base 120g plain flour 60g almond meal 60g brown sugar 125g unsalted butter, melted 1 tsp ground cinnamon Pinch of salt Biscoff Caramel Layer 395g sweetened condensed milk (1 tin) 120g smooth Biscoff spread 80g brown sugar 150g unsalted butter Chocolate Topping 180g dark or milk chocolate 10g neutral oil Crushed biscoff biscuits, for topping Preheat oven to 180°C fan and line a 20cm square tin with baking paper. Mix flour, almond meal, brown sugar, cinnamon, salt, and melted butter until combined. Press into the tin and bake for 15 minutes until golden. Let cool slightly. For the caramel, stir condensed milk, Biscoff, brown sugar, and butter in a saucepan over medium heat for 10–12 minutes until thick and golden. Stir in a pinch of salt. Pour caramel over the base, smooth out, and bake again at 180°C for 10 minutes. Cool until set. Melt chocolate with oil, pour over caramel layer, and cover with crushed biscoff biscuits. Chill to fully set, then slice with a hot knife for clean edges.
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