- ea botoro - 150 Grams
- chokolete e ntšo - 250 Grams
- peel - 35 Grams
- lialmonde - 170 Grams
- tranelate - 100 milliliters
- ea tsoekere e phofshoana - 150 Grams
- starch treacle - 75 Grams
- mahe a linotsi - 45 Grams
- phofo - 25 Grams
- ea tsoekere e phofshoana - 150 Grams
- vanilla essence - 1 st. e nang le khaba
- oli ea meroho - 50 Grams
1. Fela hlobo ea biscuit ka pampiri ea letlalo. Lubricate ka grease. Preheat ontong ho ea likarolong tse 175. Khaola botoro ka li-cubes. Beha botoro, tranelate, tsoekere, sirase ea sira, peterole ea vanilla ka sekotlolo. Apara ka hare khase ebe u tsosoa ka khaba ea lehong ho fihlela motsoako oa thickens o fetoha sirapo. Tsoela pele ho susumetsa, 'me u lumelle hore motsoako o thibe metsotso e 5. Tlosa pan ho tsoa mocheso, eketsa phofo, lialmonde le sehlaha. Khothalletsa ka ho feletseng ka khaba ea lehong. 2. Beha khaba ea motsoako ka mokoting o mong le o mong ka sebopeho sa cookie. Florentine e lokela ho ba bonolo haholo. Ka kamoreng e ka holimo ea ontong ea preheated, beha li-florentine 'me u phehe metsotso e 12-15. 3. Qhibiliha tsokolate ka ho hlapa metsi. Ha e pholile hanyane ka borashe e ikhethileng, sebelisa serolekere ho Florentines. O ka koahela ka botlalo Florentines ka tsokolate kapa hula mokhoa. Pele o sebeletsa, lumella tsokolate hore e fose.
Litšebeletso: 12