@sagabay8:

SAGABAY RESTAURANT BAR &CLUB💃

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Region: RW

Monday 13 July 2026 14:16:24 GMT

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Comments

Gatsinzi Marcel :

TAM TAM GISENYI

2026-07-17 06:04:42

2

umusuderi & plumber NEXLEX :

a very good place

2026-07-19 05:17:17

1

thunderk7 :

nihehe

2026-07-14 20:50:15

1

☆_♡ ○_𝑌𝑢𝒔𝐮𝑓_○ ♡_☆ Oficièl :

hhh

2026-07-16 15:57:48

1

🇷🇼🇨🇩🇹🇿🇰🇪 :

Aha hantu niheza peeee 🫶❤️❤️

2026-07-13 16:41:23

1

Kellz :

home town Saga bay

2026-07-14 13:07:09

1

$.zackie :

hhhh

2026-07-13 16:12:25

1

tuyishimire @viateur :

maburewe

2026-07-15 10:12:56

1

$UGAR BOY💋 :

🔥🔥

2026-07-13 23:51:27

1

To see more videos from user @sagabay8, please go to the Tikwm homepage.

Other Videos

Pen sofreu tanto 🥺💔 #bridgerton #penelopefeatherington #colinbridgerton #edit #netflix

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New year resolution: never buy biscoff / speculoos cookies and only make them fresh! These speculoos taste better than any storebought cookies - trust me, I’m Belgian! DRY MIX * 250 gr Plain / AP Flour * 1/2 teaspoon Baking Soda * 1 generous pinch Fine Table Salt * 2 teaspoon Ground Cinnamon * 1/4 teaspoon Star Anise Powder * 1/4 teaspoon Ground Ginger * 1/4 teaspoon Ground Clove * 1/4 teaspoon Ground Nutmeg WET INGREDIENTS * 200 gr Brown Cassonade / Vergeoise Sugar -or Dark Brown Sugar * 120 gr Unsalted Butter, very soft * 1 large Egg, at room temperature 1. Combine the dry ingredients in a bowl. Whisk to distribute and set aside. 2. Cream the soft butter and sugar with a mixer set on medium speed for 2 to 3 minutes, or until you get a thick paste. 3. Add the egg and mix on low speed until combined. 4. Add the dry ingredients mixture. Mix on the lowest speed until a rough dough comes together. 5. Transfer the dough between two large sheets of baking paper. Use a rolling pin to roll into a large disc that is about 6 mm or 1/4 inch thick. 6. Optional, if using an embossed rolling pin: remove the top layer of baking paper and go over the dough with the embossed rolling pin to create a pattern. It will need to be pressed in quite well to keep the pattern after baking, but try not to flatten the dough too much. If the dough get thiner, adjust the baking time accordingly. 7. Chill in the fridge for at least 2 hours, preferably overnight. 8. Preheat your oven on 160 degrees Celsius / 325 degrees Fahrenheit. Prepare a flat baking tray with baking paper. 9. Using a rectangular fluted cookie cutter (or a cookie cutter of your choice), cut out the dough and place over the prepared baking sheet. Leave a bit of room between each cookie as they will spread a little bit. Any leftover dough can be re-rolled, chilled and cut for more cookies. 10. Bake for 14 to 15 minutes or until the edges start to turn golden brown. Place on a wire rack and leave to cool down completely before serving. #biscoff #speculoos #cookiedough #cookiesoftiktok

New year resolution: never buy biscoff / speculoos cookies and only make them fresh! These speculoos taste better than any storebought cookies - trust me, I’m Belgian! DRY MIX * 250 gr Plain / AP Flour * 1/2 teaspoon Baking Soda * 1 generous pinch Fine Table Salt * 2 teaspoon Ground Cinnamon * 1/4 teaspoon Star Anise Powder * 1/4 teaspoon Ground Ginger * 1/4 teaspoon Ground Clove * 1/4 teaspoon Ground Nutmeg WET INGREDIENTS * 200 gr Brown Cassonade / Vergeoise Sugar -or Dark Brown Sugar * 120 gr Unsalted Butter, very soft * 1 large Egg, at room temperature 1. Combine the dry ingredients in a bowl. Whisk to distribute and set aside. 2. Cream the soft butter and sugar with a mixer set on medium speed for 2 to 3 minutes, or until you get a thick paste. 3. Add the egg and mix on low speed until combined. 4. Add the dry ingredients mixture. Mix on the lowest speed until a rough dough comes together. 5. Transfer the dough between two large sheets of baking paper. Use a rolling pin to roll into a large disc that is about 6 mm or 1/4 inch thick. 6. Optional, if using an embossed rolling pin: remove the top layer of baking paper and go over the dough with the embossed rolling pin to create a pattern. It will need to be pressed in quite well to keep the pattern after baking, but try not to flatten the dough too much. If the dough get thiner, adjust the baking time accordingly. 7. Chill in the fridge for at least 2 hours, preferably overnight. 8. Preheat your oven on 160 degrees Celsius / 325 degrees Fahrenheit. Prepare a flat baking tray with baking paper. 9. Using a rectangular fluted cookie cutter (or a cookie cutter of your choice), cut out the dough and place over the prepared baking sheet. Leave a bit of room between each cookie as they will spread a little bit. Any leftover dough can be re-rolled, chilled and cut for more cookies. 10. Bake for 14 to 15 minutes or until the edges start to turn golden brown. Place on a wire rack and leave to cool down completely before serving. #biscoff #speculoos #cookiedough #cookiesoftiktok

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