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@pvg.1410_: Sáng 8-8, Đại tướng Phan Văn Giang, Ủy viên Bộ Chính trị, Phó thủ tướng Chính phủ, Bộ trưởng Bộ Quốc phòng khẳng định sẽ tiếp thu tối đa ý kiến của đại biểu Quốc hội để hoàn thiện dự án luật, bảo đảm chặt chẽ, khả thi, đáp ứng yêu cầu thực tiễn. #phanvangiang #daituongphanvangiang #botruongboquocphong #phothutuongphanvangiang

Fan BGiang🇻🇳
Fan BGiang🇻🇳
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Saturday 08 August 2026 05:49:31 GMT
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nunlanh
loan kim :
😁Da em xin chào Phố Thủ tướng Đẹp trai a
2026-08-08 06:06:37
1
lyphamspa
Thiên Lý :
🌹🌹🌹
2026-08-08 17:16:21
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vinh.dinh756
Vinh Dinh :
2026-08-08 06:16:53
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th.h.nguyn530
Nguyễn Hà :
🥰🥰
2026-08-08 08:57:12
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Recipe 👇🏽 🍪 Arsenio’s Crazy Biscoff Crunch Cookie Makes 3 giant bakery-style cookies Ingredients * 1/2 cup (113g) unsalted butter, softened * 1/2 cup (100g) sugar * 3/4 cup (150g) brown sugar * 1 tsp salt * 1 egg * 1½ tsp vanilla extract * 2 tbsp Biscoff spread * 1½ cups (189g) all-purpose flour * 1/2 tsp baking soda * Chopped white chocolate (measure with your eyes 😮🔥) Topping * Melted Biscoff spread * Crushed Biscoff cookies Directions 1. Preheat oven to 350°F (175°C). 2. Cream together the butter, sugar, brown sugar, and salt until smooth. 3. Mix in the egg, vanilla extract, and Biscoff spread until fully combined. 4. Fold in the flour and baking soda until a soft, slightly sticky dough forms. 5. Fold in the chopped white chocolate. 6. Divide into 3 large dough balls and place on a lined baking tray, leaving space between each. 7. Bake for 12–14 minutes, until the edges are set but the centers still look slightly underbaked. The Trick 😮🔥 As soon as the cookies come out of the oven, swirl each one with a bowl or large cup to make them perfectly round. While they’re still warm, drizzle with melted Biscoff spread and finish with crushed Biscoff cookies. Let them cool for 10–15 minutes… then break them open. 🍪
Recipe 👇🏽 🍪 Arsenio’s Crazy Biscoff Crunch Cookie Makes 3 giant bakery-style cookies Ingredients * 1/2 cup (113g) unsalted butter, softened * 1/2 cup (100g) sugar * 3/4 cup (150g) brown sugar * 1 tsp salt * 1 egg * 1½ tsp vanilla extract * 2 tbsp Biscoff spread * 1½ cups (189g) all-purpose flour * 1/2 tsp baking soda * Chopped white chocolate (measure with your eyes 😮🔥) Topping * Melted Biscoff spread * Crushed Biscoff cookies Directions 1. Preheat oven to 350°F (175°C). 2. Cream together the butter, sugar, brown sugar, and salt until smooth. 3. Mix in the egg, vanilla extract, and Biscoff spread until fully combined. 4. Fold in the flour and baking soda until a soft, slightly sticky dough forms. 5. Fold in the chopped white chocolate. 6. Divide into 3 large dough balls and place on a lined baking tray, leaving space between each. 7. Bake for 12–14 minutes, until the edges are set but the centers still look slightly underbaked. The Trick 😮🔥 As soon as the cookies come out of the oven, swirl each one with a bowl or large cup to make them perfectly round. While they’re still warm, drizzle with melted Biscoff spread and finish with crushed Biscoff cookies. Let them cool for 10–15 minutes… then break them open. 🍪

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