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@_debswiftie: Amo essa frase juro #taylorswift #taylorsversion #lover #fyp #viral

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Region: BR
Sunday 26 April 2026 22:03:07 GMT
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Comments

ohnoiamfallinginlove
⋆˙ Lena ⸆⸉ :
a Taylor não seguindo o próprio conselho
2026-04-27 01:40:37
55
singeramnaur_
singer amna :
ciwyw always on top 👑
2026-04-27 18:18:06
2
emilyferreirai02
Ferreira ❤️‍🔥 :
nu vai tomano 👏🏽
2026-04-26 22:44:02
0
emilyferreirai02
Ferreira ❤️‍🔥 :
cê arrasou muito amor 😭👏🏽
2026-04-26 23:04:56
1
beans6205
Beans :
@⚽️💕Ava✨️⛸️
2026-06-08 01:08:34
1
matheusmatos5883
𝓜𝓪𝓽𝓱𝓮𝓾𝓼 🦄 :
💖💖💖
2026-05-30 12:48:49
0
lucasda242526
lucasda :
🖤🖤🖤
2026-05-15 08:26:22
0
longlivebec
Becca 🫶🏻 :
🥺🥺
2026-05-20 18:43:18
0
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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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