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+ Z: C6 ]9 E2 b! @50克 无盐牛油
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3小勺 枫糖浆
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* z L" s% v9 z$ e+ R5 h/ P h( e. q100克 低筋粉
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) k# E7 j0 b' C9 H8 w/ ]& N1/3小勺 烤粉
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1/2小勺 小苏打
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1小勺 姜粉
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5 ]# |4 ]& \+ S: u1/4小勺 肉桂粉
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0 m& i3 H9 ]1 @: c% b. h2小勺 砂糖
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南瓜籽
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( u- u$ m. i6 F+ F; R: N4 U50 g Unsalted butter
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& j! c1 \" b6 y- G- E3 tsp Mapel syrup
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100 g Cake flour
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4 Y- c* K# V4 d: l- s0 N1/3 tsp Baking powder
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& ~. n+ X7 r9 C1 @, [1/2 tsp Baking soda
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- m1 A! i3 C3 K1 tsp Ground ginger
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1/4 tsp Ground cinnamon
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Pumpkin seeds
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1. 低火融化牛油,勺入枫糖浆混合,离火。把面粉,姜粉,小苏打,烤粉和砂糖混合在盆里。将牛油糖浆倒入。混合成团。面团不会太湿且匀滑。
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Melt the butter in a pan over a low heat. Spoon the syrup into the mixture and remove from the heat. Put the flour, ginger, cinnamon, baking soda, baking powder and sugar in a mixing bowl. Pour the butter and syrup mixture over it. Combine the ingredients, mixing them well to form a smooth, not too wet paste.
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2. 用小勺勺起揉成小球状放到抹油烤纸上,留出些许间距,烘焙中饼干会少许膨胀。
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% `! \: @0 H5 r- VTake teaspooons of the mixture and form into small balls. Place on a greased baking sheet, spacing them apart to allow for the mixture to spread during baking.
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3. 将南瓜籽轻压扁小球,入预热190C/375F烤箱烘焙10分钟左右直到金黄。稍凉后移至架上完全晾凉。
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% v- o5 D( Q2 W% q. MFlatten slightly and place a pumpkin seed in the centre of each biscuit. Bake in a preheated 190C/375F oven for 10 minutes, until lightly golden brown, leave to cool, then transfer to a cooling rack.
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