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50克 无盐牛油
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3小勺 枫糖浆
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- H& e% s+ U7 ] x. q" O, A& k. N100克 低筋粉
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1/3小勺 烤粉
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1/2小勺 小苏打
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) ?3 U9 G: T. M' m2 @1小勺 姜粉
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7 O4 W1 c5 h9 l/ s2 H7 \7 R- W1/4小勺 肉桂粉
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2小勺 砂糖
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' x- h5 G: T; R: b$ P. J; L" M南瓜籽
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- X" N. C2 h3 y) g* f( o" Y% @50 g Unsalted butter
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8 d+ L' N8 s3 M1 w, Q% k0 v0 k9 x3 tsp Mapel syrup
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100 g Cake flour
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1/3 tsp Baking powder
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+ L' Z6 {. m. C* M6 m. J2 V1 A5 @1/2 tsp Baking soda
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% B/ S1 e5 g6 a* `# X1 tsp Ground ginger
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0 [3 Q. @/ b/ u/ R: @% [1/4 tsp Ground cinnamon
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2 tsp Sugar
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! b/ C& }+ R! x' H2 Y' M1 j( Q' XPumpkin seeds
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* q% A6 |! D+ j. N+ g" l+ L. N1. 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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& ]' e6 T6 b$ s( r2 c) ?* TMelt 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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0 u! d& [" d& A- F# r* U f+ r2. 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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Take 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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2 r# P! E; I/ B( F3. 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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1 J, n3 v# b! y& X# O. _Flatten 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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