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Tuesday 14 July 2026 02:52:37 GMT
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If you’ve got a thing for lemons, look no further. We’ve got the yummiest, tangiest, butteriest(?)shortbread cookies. And you bet we’ve got some lip puckering lemon curd on the side!  GF lemon cookies * 10 tbsp unsalted butter, at room temp * 1/4 cup brown sugar * 1/4 cup granulated sugar * 1 1/2 cup Bob’s Red Mill 1:1 GF flour * 2 tsp cornstarch * 1/4 tsp sea salt * 1/2 tsp almond extract * Zest from 1 lemon  - Prepare a stand mixer with paddle attachment (hand mixer also works). Place butter in the bowl. Pour in sugar and lemon zest. Cream the butter and sugar for about two minutes until light and fluffy.  - Add almond extract, salt and gf flour. Mix until the dough comes together. Turn off mixer and pour the dough onto plastic wrap or parchment paper. Cover the dough with plastic wrap . Chill in fridge for about 1-2 hours. Or overnight.  - Remove shortbread dough from fridge and let it rest for about 15-20 minutes (dough needs to soften before rolling and cutting). The dough will be crumbly, thats ok. So you might need to knead the dough in your hands a few times. Roll dough out to about 1/4 inch thick. At this point you can cut the dough into whatever shapes you like. This shortbread recipe makes about 12-16 cookies. Once you have cut your cookies, place in a cookie sheet lined with parchment paper. Place in fridge to chill for about 20 minutes. Preheat oven to 350.  - Bake cookies for about 9-12 minutes (depending on size). Then let the cookies rest for about 30 minutes. (Optional)Top with store lemon curd or homemade. Lemon curd recipe in comments!  . . #feedfeed #tastemademedoit #glutenfree #glutenfreefood #recipeshare #lemoncurd #lemon #dessert
If you’ve got a thing for lemons, look no further. We’ve got the yummiest, tangiest, butteriest(?)shortbread cookies. And you bet we’ve got some lip puckering lemon curd on the side! GF lemon cookies * 10 tbsp unsalted butter, at room temp * 1/4 cup brown sugar * 1/4 cup granulated sugar * 1 1/2 cup Bob’s Red Mill 1:1 GF flour * 2 tsp cornstarch * 1/4 tsp sea salt * 1/2 tsp almond extract * Zest from 1 lemon - Prepare a stand mixer with paddle attachment (hand mixer also works). Place butter in the bowl. Pour in sugar and lemon zest. Cream the butter and sugar for about two minutes until light and fluffy. - Add almond extract, salt and gf flour. Mix until the dough comes together. Turn off mixer and pour the dough onto plastic wrap or parchment paper. Cover the dough with plastic wrap . Chill in fridge for about 1-2 hours. Or overnight. - Remove shortbread dough from fridge and let it rest for about 15-20 minutes (dough needs to soften before rolling and cutting). The dough will be crumbly, thats ok. So you might need to knead the dough in your hands a few times. Roll dough out to about 1/4 inch thick. At this point you can cut the dough into whatever shapes you like. This shortbread recipe makes about 12-16 cookies. Once you have cut your cookies, place in a cookie sheet lined with parchment paper. Place in fridge to chill for about 20 minutes. Preheat oven to 350. - Bake cookies for about 9-12 minutes (depending on size). Then let the cookies rest for about 30 minutes. (Optional)Top with store lemon curd or homemade. Lemon curd recipe in comments! . . #feedfeed #tastemademedoit #glutenfree #glutenfreefood #recipeshare #lemoncurd #lemon #dessert

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