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@tan_halota: Sai lầm khi mua võng cắm trại! Chọn ngay võng dù dày dặn 1m6X2m3 rộng rãi tặng kèm dây buộc bao xịn nè ⛺🔥 #vongdu #vongducamping #docamping #xuhuong

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Monday 19 October 2026 07:36:24 GMT
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Ad | Semolina Ghriba Recipe 🤍 Moroccan semolina cookies with the typical cracks - lightly crisp on the outside, tender and crumbly on the inside. 🥰 📝 Ingredients Makes: approx. 12 cookies • 1 egg (medium) • 65 g sugar (⅓ cup) • 35 g butter, melted and slightly cooled (2 ½ tbsp) • a little freshly ground vanilla • zest of ½ organic lemon • 165 g durum wheat semolina (1 cup) • 1 tsp baking powder • 1 pinch of salt • powdered sugar for rolling 🤍 Instructions 1. Beat the egg with the sugar until pale and creamy, about 3-4 minutes. This is important - the air whipped in creates the beautiful cracks later. 2. Briefly stir in the melted butter, vanilla and lemon zest. Traditionally, ghriba is often made with oil - butter gives it a richer flavor. 3. Mix the semolina, baking powder and salt, then fold into the egg mixture until a soft dough forms. 4. Cover the dough and let it rest for about 30 minutes. During this time, the semolina swells and the dough becomes easy to shape - please don't skip this step. Then stir the dough once more. If it is still very soft, add a little more semolina. 5. Chill the dough in the fridge for another 10-15 minutes - this makes it even easier to shape. 6. Preheat the oven to 180 °C (350 °F) top and bottom heat. Line a baking sheet with parchment paper. 7. Shape the dough into a ball, then gently roll it back and forth into a long log. Cut it into pieces of approx. 25 g each - this way all cookies turn out the same size. 8. Roll each piece into a ball and coat it generously in powdered sugar until thickly covered. 9. Place the balls on the baking sheet with some space between them and gently flatten the tops with two fingers. 10. Bake for about 12-15 minutes, until the cracks are clearly visible and the bottom is lightly golden. The surface should stay pale. 11. Let them cool completely on the baking sheet. Enjoy! 🤍
Ad | Semolina Ghriba Recipe 🤍 Moroccan semolina cookies with the typical cracks - lightly crisp on the outside, tender and crumbly on the inside. 🥰 📝 Ingredients Makes: approx. 12 cookies • 1 egg (medium) • 65 g sugar (⅓ cup) • 35 g butter, melted and slightly cooled (2 ½ tbsp) • a little freshly ground vanilla • zest of ½ organic lemon • 165 g durum wheat semolina (1 cup) • 1 tsp baking powder • 1 pinch of salt • powdered sugar for rolling 🤍 Instructions 1. Beat the egg with the sugar until pale and creamy, about 3-4 minutes. This is important - the air whipped in creates the beautiful cracks later. 2. Briefly stir in the melted butter, vanilla and lemon zest. Traditionally, ghriba is often made with oil - butter gives it a richer flavor. 3. Mix the semolina, baking powder and salt, then fold into the egg mixture until a soft dough forms. 4. Cover the dough and let it rest for about 30 minutes. During this time, the semolina swells and the dough becomes easy to shape - please don't skip this step. Then stir the dough once more. If it is still very soft, add a little more semolina. 5. Chill the dough in the fridge for another 10-15 minutes - this makes it even easier to shape. 6. Preheat the oven to 180 °C (350 °F) top and bottom heat. Line a baking sheet with parchment paper. 7. Shape the dough into a ball, then gently roll it back and forth into a long log. Cut it into pieces of approx. 25 g each - this way all cookies turn out the same size. 8. Roll each piece into a ball and coat it generously in powdered sugar until thickly covered. 9. Place the balls on the baking sheet with some space between them and gently flatten the tops with two fingers. 10. Bake for about 12-15 minutes, until the cracks are clearly visible and the bottom is lightly golden. The surface should stay pale. 11. Let them cool completely on the baking sheet. Enjoy! 🤍
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