- gari - 1 1 / 2-2 Glass
- soda - 1/2 teaspoonfuls
- yin burodi foda - 1/4 Teaspoons
- gishiri - teaspoons 1/4
- man shanu marar yalwa a dakin da zafin jiki - 1/2 kofuna
- sugar - 3/4 Glass
- kwai - 1 yanki
- lemun tsami bawo - 1 1/2 teaspoons
- lemun tsami kwasfa - 1 1/2 teaspoons
- ruwan 'ya'yan lemun tsami - 1 1/2 teaspoons
- sabo ne ruwan 'ya'yan itace - 1 1/2 teaspoons
- vanilla - 1/2 teaspoonfuls
1. Don yayyafa yayyafa, gishiri da zest. Mix sugar da zest a cikin karamin tasa, ajiye. 2. Shirya kukis. A cikin karamin kwano, haxa gari, soda, yin burodi da gishiri, ajiye. A cikin babban kwano, ƙuƙwalwar man shanu da sukari tare. Ƙara kwai da haɗuwa. Add finely gted zest da ruwan 'ya'yan itace da lemun tsami da lemun tsami, da vanilla. Dama. Ƙara rabi na cakuda gari, a hankali a motsa su, sannan kuma ku ƙara sauran gari. Idan kullu yana da kyau, ƙara ƙarin gari idan an buƙata, har sai kullu ya zama dan kadan. Rufe kuma shayarwa don akalla minti 30. Sanya layin burodi tare da takarda takarda ko silin kayan shafa. Bayan gwangwani ya sanyaya, zazzaɓi tanda zuwa 175 digiri. Cokali da kullu a kan takardar burodi, ta yin amfani da 1 tablespoon da biscuit. Kowace birin an yi birgima cikin sukari. 3. Sanya kwallaye a kan ragar dafa a nesa daga juna. 4. Gasa ga minti 12-15 har zuwa gefuna suna haske a cikin launi. Bada izinin sanyi a kan takardar burodi na mintina 2, to, bari izinin kwantar da hankali a kan raga kafin yin hidima.
Ayyuka: 6-8