- Brown sugar - 1 kofin
- sugar - 1 gilashin
- man kayan lambu - 1 kofin
- bank (450 g) kabewa puree - 1 yanki
- qwai - 2 guda
- cire vanilla - 1 teaspoon
- gari - 3 Cups
- soda - 1 teaspoon
- yin burodi foda - 1 teaspoon
- kirfa - 1 st. a spoonful
- Ground ginger - 1 teaspoon
- gishiri - 1/2 teaspoonfuls
- nutmeg - 1/2 teaspoonfuls
- cloves - 1/4 Teaspoons
- Don cike: cuku - 240 Grams
- yankakken man shanu - 1 Kayan
- na sukari - 480 Grams
- cire vanilla - 3 saukad da
- kirfa - 3 tsunkule
1. Yi amfani da tanda zuwa 175 digiri. Don dafa da wuri, a cikin kwano, ta doke tare da launin ruwan kasa, kayan lambu da man fetur puree. 2. Ƙara qwai sau ɗaya a lokaci guda, yana raguwa bayan kowane bugu. Ƙara ƙaramin vanilla. 3. A cikin tasa guda, ka hada gari, soda, yin burodi foda, gishiri, kirfa, ginger, nutmeg da cloves. Ƙara ƙara haɓatattun man shafawa zuwa gaurar man fetur da haɗuwa. 4. Yanke takarda takarda a cikin mita 24 na 7.5 cm Ta amfani da jaka mai kaya tare da zane ko babban jakar filastik tare da rami a kusurwa ɗaya, latsa magunguna daga kullu a kan takarda, fara daga tsakiya da motsa jiki daga waje, kimanin 5 cm a diamita. 5. Rubuta kowane takarda da ƙura a kan takardar burodi. Gasa a cikin tanda na minti 11. Cool da wuri a kan ginin. 6. Don shirya cikawa, cuku mai tsami da man shanu tare. Add sugar foda, vanilla da kirfa. 7. Lubricate cika tare da gefen dafaɗin dafaren kuma rufe sauran halves tare da saman. Ku bauta wa nan da nan ko sanya dare a firiji.
Ayyuka: 12